Best 2 Spicy Tuna Crispy Rice Nobu Copycat Recipes
Welcome to the ultimate guide to creating a tantalizing and flavorful dish inspired by the renowned chef Nobu Matsuhisa: the "Spicy Tuna Crispy Rice" copycat recipe. This exquisite delicacy combines the spicy kick of tuna with the crispy texture of rice, resulting in a culinary experience that will leave your taste buds wanting more. Get ready to embark on a culinary journey as we unravel the secrets to crafting this delectable dish, exploring the perfect balance of flavors and textures that make it a true masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)
With this copycat Nobu recipe, you don't need to visit the acclaimed Japanese restaurant to get your hands on this trendy, tasty appetizer. Crispy fried rice bites are piled high with rich spicy tuna, creamy avocado, and kick of hot chili sauce for a vibrant and crave-worthy bite. This light, yet decadent, dish has a gorgeous presentation and delicious combination of flavors that will make you feel like a gourmet chef in your very own kitchen.
Provided by Annie Campbell
Categories Sushi
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
- Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
- Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
- To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 14.2 g, Cholesterol 18.3 mg, Fat 15.5 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 215.8 mg
SPICY TUNA CRISPY RICE - NOBU COPYCAT
This Spicy Tuna Crispy Rice appetizer is so drool-worthy! This Nobu copycat recipe features pan-fried crispy rice cakes topped with slices of sushi-grade tuna and creamy avocado, finished with a drizzle of spicy Sriracha aioli sauce. OMG!
Provided by Asian Caucasian
Categories Appetizer
Time 40m
Number Of Ingredients 13
Steps:
- Thoroughly rinse the rice in a strainer until the water runs clear. Place the rice and water in a rice cooker and cook according to your rice cooker's white rice settings.
- Once rice is cooked, use the paddle to gently toss the rice. Transfer the rice to a shallow wooden bowl, pour the rice vinegar and sugar over the rice and gently toss to combine.
- After you've evenly coated the grains with the seasoning, cover the rice with a damp towel to prevent it from drying out.
- Wet your fingers and place the rice into a silicone ice cube tray, pressing down on each cube. Fill all the trays evenly and place in the refrigerator for 3-4 hours.
- Remove the tray and carefully pop out each rice cube onto a flat surface.
- Heat the canola oil in a sauté pan at medium-high heat until the oil is shimmering. Add the rice cubes into the pan and cook on each side for about 4 to 5 minutes until golden brown.
- Remove the rice cubes and drain on a paper towel. Set aside. Wipe out the pan.
- Place the sesame seeds in a shallow bowl for dredging.
- Brush the tuna steak with the oil, and sprinkle both sides with salt and pepper.
- Dredge the tuna into the sesame seeds, making sure to fully coat all sides.
- Heat the oil in the sauté pan at medium-high to high heat, until the oil is shimmering.
- Sear the tuna for about 3 minutes on all sides. The middle should still be pink. Remove and let it rest for 2 to 3 minutes.
- Slice the tuna into thin slices against the grain. Slice the longer pieces in half to match the size of the rice cubes.
- In a small bowl, whisk together the mayonnaise and sriracha sauce. Set aside.
- Place the avocado slices on top of the rice cube, then a piece of tuna. Sprinkle with Furikake seasoning and top with a small piece of avocado.
- Using a squeeze bottle (or a spoon), drizzle the spicy aioli all over the crispy rice. Serve with a side of extra aioli.
Nutrition Facts : Calories 400 calories, Sugar 2.5 g, Sodium 147.5 mg, Fat 19.1 g, SaturatedFat 2 g, TransFat 0.1 g, Carbohydrate 44.4 g, Fiber 1.7 g, Protein 12.2 g, Cholesterol 14.9 mg
Tips:
- Use sushi-grade tuna: This is important for ensuring the safety of the dish, as raw tuna can carry parasites. If you cannot find sushi-grade tuna, you can freeze regular tuna for at least 24 hours to kill any parasites.
- Make sure the rice is cooked properly: The rice should be cooked until it is tender but still has a slight bite to it. If the rice is overcooked, it will be mushy and difficult to work with.
- Use a sharp knife to chop the tuna: This will help to prevent the tuna from becoming stringy.
- Don't overmix the tuna mixture: Overmixing will make the tuna tough.
- Be careful not to overcook the rice cakes: They should be cooked until they are crispy on the outside but still soft and chewy on the inside.
- Serve the crispy rice cakes immediately: They are best when they are hot and fresh.
Conclusion:
This spicy tuna crispy rice recipe is a delicious and easy-to-make appetizer or main course. The combination of spicy tuna and crispy rice is sure to please everyone at your table. With a few simple tips, you can make this dish at home that tastes just like the one from Nobu. So next time you're looking for a new and exciting dish to try, give this spicy tuna crispy rice recipe a try. You won't be disappointed!
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