Description
Make better-than-Nobu Crispy Rice Spicy Tuna at home! This trendy appetizer features bite-sized crispy rice topped with creamy thinly-sliced avocado, finely-chopped sushi-grade tuna mixed with a flavorful spicy sauce, and spicy jalapeños for a perfect balance of crunch and heat.
Ingredients
For The Rice
- 1 cup (210 g) sushi rice (short grain)
- 1 and 1/4 cup (310 ml) water
- 2 tbsp (30 ml) unseasoned rice vinegar
- 2 teaspoon white granulated sugar
- 1/2 teaspoon salt
- Vegetable oil (or sunflower or peanut oil, for frying)
For The Spicy Tuna
- 1/2 lbs (225 g) sushi-grade ahi tuna (or cured smoked salmon or canned tuna)
- 1 and 1/2 tbsp (17 g) Japanese kewpie mayonnaise
- 1 tbsp (15 g) sriracha sauce
- 1/2 tbsp (7 g) soy sauce
- 1 teaspoon freshly-squeezed lime juice
For Assembling
- 1 avocado (ripe but still quite firm)
- 1-2 jalapeños
- Sesame seeds (for garnish)
Instructions
- Prepare the sushi rice: Rinse the sushi rice under cold water in a mesh strainer for 1-2 minutes until the water runs mostly clear. Transfer the rinsed rice to a large saucepan, add 1 1/4 cup water, cover with a tight-fitting lid with a vent hole or cracked open edge, and cook over medium-high heat until water bubbles. Then reduce heat to medium-low and cook until all water is absorbed. Turn off heat once done.
- Make the sushi rice seasoning: In a small saucepan on low heat, combine rice vinegar, sugar, and salt. Heat gently, stirring occasionally, until sugar and salt are fully dissolved. Remove from heat.
- Season and shape the rice: Transfer cooked rice to an 8"x8" (20x20 cm) baking dish. Gently fold in the vinegar seasoning with a spatula, then press down evenly to form a 1/2 to 1-inch (1.2 to 2.5 cm) thick block. Let it cool to room temperature, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
- Cut the rice: Remove chilled rice block and cut into 15 rectangular pieces using a sharp knife. You may also cut into squares or use a small greased cookie cutter for rounds.
- Fry the rice: Pour 1/2-inch (1.2 cm) vegetable oil into a medium skillet over medium heat and heat oil to 350°F (180°C). Fry the rice pieces for 2-3 minutes on one side until golden brown, then flip and fry another 2-3 minutes until golden. Drain on parchment paper to remove excess oil.
- Prepare the spicy tuna sauce: In a medium bowl, mix kewpie mayonnaise, sriracha sauce, soy sauce, and freshly squeezed lime juice until smooth.
- Prepare the fish, avocado, and jalapeño: Finely chop the sushi-grade ahi tuna (or smoked salmon/canned tuna). If canned tuna is used, drain well. Slice the avocado thinly by cutting around the pit, removing the pit, peeling off the skin, and slicing. Slice jalapeños thinly, removing seeds and membranes for less heat if desired.
- Assemble the crispy rice spicy tuna: Combine chopped fish with spicy mayo sauce. Place a few slices of avocado on each crispy rice piece, top with 1-2 teaspoons of the spicy tuna mixture, garnish with a slice of jalapeño and a sprinkle of sesame seeds. Serve immediately.
Notes
- Make-Ahead Instructions: Prepare through step 3 (pressing and chilling the rice) and refrigerate overnight. Fry and assemble just before serving.
- Storage: Because of the fresh fish, avocado, and jalapeño, this dish is best enjoyed immediately and does not store well. If storing, consume quickly and keep refrigerated.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American, Japanese
