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It is no secret that crispy rice is one of my favorites ❤️ I am obsessed with this meal at Nubo and have done my best to recreate it and guess what! I officially have it pretty spot on! While Crispy Rice is delicious to snack on by itself, this recipe is part one. You can also pick and choose whichever recipe sounds best in the links below for part 2!
Why You’ll love Nobu Crispy Rice
It is super versatile, you can top it with pretty much anything your heart desires. I love to top mine with raw fish, or even steak tartare. You can also play around with the shapes, you can make crispy rice balls, or even crispy rice “bread.” These are super fun to make and play around with. I’m telling you.. The amount of ways you can play around with this are infinite! Give it a try and be creative!
How To Prepare Nobu 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.
Substitutions and Variations
- There is no substitutions for this recipe. But you can top it with pretty much anything your heart desires!
Chef’s Tips 🍣
- 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).
Nobu Crispy Rice Topping Options
Common Questions
No, because it won’t stick together like sushi rice does.
You can top it with raw fish, such as salmon, toro, egg yolk, steak tartare, caviar, etc! Pretty much anything your heart desires. But I do have a list of recipe toppings linked throughout this post that you can check out.
Sushi rice is also known as calrose, japonica, Japanese sushi rice or California sushi rice.
I use Calrose rice by Botan!
I use a small one. Here is a link to one the same size on amazon.
Nobu Crispy Rice
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
