This post may contain affiliate links. Please read our disclosure policy.
This recipe is an ode to Nobu! I absolutely adore the crispy rice at Nobu and I can say after a much effort, I officially bring you my……Crispy Rice with Spicy Tuna (Nobu-Style)! You will not regret trying this one. It is sure to be a showstopper for any dinner party or make your typical night at home something really special!
Why You’ll Love Crispy Rice and Spicy Tuna
The combination of the spicy tuna and the eel sauce is a perfect balance of flavors. And then you top it on a bed of crispy beautiful rice and the entire experience is out of this world. The kick from the spicy tuna that adds heat, boldness and savory notes drizzled the eel sauce that has sweet, umami rich flavoring with the crunchy bed, just trust me when I say you’ve never tried anything like it! Together they create a dish with dynamic flavoring and I can’t wait for you to try it!
How to Prepare Crispy Rice with Spicy Tuna
🍚Crispy Rice:
🍙 Cook your rice in a rice cooker with water, kombu, and also pinch of salt.
🥣 Mix the sugar and rice vinegar well, and then add it to the rice along with the potato starch and mix really well.
🥶 Cover a baking sheet or container with plastic wrap. Add the rice on top of the plastic wrap press the rice down really well. Cover that with the plastic wrap, place another baking sheet over it with some cans for weight. Refrigerate for 4-8 hrs and then place in the freezer for 30 min.
🔪 Cut your rice into rounds or squares. This yields between 12-16 depending on the size of your rounds.
🎛️ Cover your pan with about 1/2 inch of oil. Add your rice and fry until golden on both sides, about 8-10 min.
🥣 Eel Sauce:
Add the mirin, tamari and sugar to a sauce pan and boil. Simmer for 5-7 min or until it coats the back of a spoon. Let cool.
🍣 Spicy Tuna:
Chop your tuna really finely, almost like a paste and then add the japanese mayo, sriracha, chives, sesame oil, tamari and sugar. Mix.
🍚 Assemble:
Pipe your tuna onto the Crispy Rice, top with more chives, avocado, serrano and eel sauce.
Substitutions and Variations
- Instead of the tamari, you can use low sodium soy sauce.
- If you want less spice, don’t use the peppers on top and use less sriracha.
- In a pinch, you can add a little sugar and rice vinegar to regular mayo instead of Japanese mayo. It won’t be exactly the same but it will work.
Chef’s Tip
- Rice cooker yields the best results.
- Pack the rice pretty tightly before freezing.
- Once it is in the oil, don’t touch the rice until ready to turn. Very important step!
- Always use sushi rice (you can find it as: Calrose, japonica, Japanese sushi rice or California sushi rice).
Similar Recipes
Common Questions
Make sure you stick with a sushi rice because other types will not hold together properly. Calrose, japonica, Japanese sushi rice and California sushi rice will all work.
Most grocery stores carry it but if you can’t find it, Amazon carries it here.
You can use peanut oil, grapeseed oil, or olive oil instead of avocado oil.
I use a small one. Here is a link to one the same size on Amazon.
Crispy Rice with Spicy Tuna
Ingredients
Crispy Rice
- 1 1/4 cup sushi rice, short grain
- 1 2/3 cup water
- 2 tbsp rice vinegar
- 1/2 tbsp sugar
- 2 tbsp potato starch
- Pinch of salt
- Kombu strip, optional
Eel Sauce
- 1/3 cup tamari
- 1/3 cup cane sugar
- 1/3 cup mirin
Spicy Tuna Bites
- 10-12 oz ahi tuna
- 3 tbsp Japanese mayo
- 1 tbsp sriracha
- 1/2 tsp sugar
- 2 tbsp chives + more for topping
- 12-14 serrano or jalapeño slices
- 1 avocado triangles, cut into 12-15 triangles
- Avocado or olive oil for frying
Instructions
Crispy Rice
- Cook your rice in a rice cooker with the water, kombu, and pinch of salt.
- Mix the sugar and rice vinegar well. Add it to the rice along with the potato starch and mix really well.
- Cover a baking sheet or container with plastic wrap. Add the rice on top of the plastic wrap press the rice down really well. You want it like 1/4-1/2 inch thick depending on preference. Cover that with the plastic wrap, place another baking sheet over it with some cans for weight. Refrigerate for 4-8 hrs and then place in the freezer for 30 min.
- Cut your rice into rounds or squares. This yields between 12-16 depending on the size of your rounds. Mine was 2 inches.
- Cover your pan with about 1/2 inch of oil. Add your rice and fry until golden on both sides. Should be about 8-10 min.
Eel Sauce
- Add the mirin, tamari and sugar to a sauce pan and boil. Simmer for 5-7 min or until it coats the back of a spoon. Let cool.
Spicy Tuna Bites
- Chop your tuna really finely, almost like a paste. Add the japanese mayo, sriracha, chives, sesame oil, tamari and sugar. Mix.
- Pipe your tuna onto the crispy rice, top with more chives, avocado, serrano and eel sauce.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been waiting for this from Pinterest! I’m excited to make it.
I made these for dinner tonight and they were great.
Oooo these look good. You’re making me hungry!