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I am obsessed Nobu’s crispy rice. If I go to a town that has it, I have to go order it and I was surprised to find out that each location has their own way of making their crispy rice. I have been experimenting with and tweaking all my favorite things from each Nobu restaurant to make my own recipe, and I can finally say that these bites are my official and final version of the amazing Spicy Salmon Crispy Rice.
Table of Contents
Why You’ll Love Spicy Salmon Crispy Rice
There is a reason this is my go-to recipe at Nobu and I can’t get enough of these amazing Spicy Salmon Crispy Rice bites! There is something magical when you combine crunchy rice with spicy salmon and top it with a sweet eel sauce. Once you try this, you’re going to be as addicted as I am!
How To Prepare
Rice 🍚
Cook your rice in a rice cooker with the water, kombu and pinch of salt as per directions. Once done cooking, mix the sugar and rice vinegar well and then add it to the rice along with the potato starch, mix really well. Cover a small baking sheet with plastic wrap and press the rice really well. You want it like ¼-½ inch thick depending on preference. Cover with the plastic wrap, place another small baking sheet on top the rice with some cans for weight. Refrigerate for 4-8 hours and then place in the freezer for 30 minutes.
Eel Sauce 🥣
The eel sauce for these Spicy Salmon Crispy Rice is so good! Add equal parts mirin, tamari and sugar to a sauce pan and boil. Simmer for 5-7 minutes or until it coats the back of a spoon. Let cool and that’s it. This goes great with so many different recipes.
Spicy Tuna Bites 🍣
Chop your salmon really finely, almost like a paste. Add the Japanese mayo, sriracha, chives, sesame oil, tamari and sugar and mix everything very well. 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 ½ inch of oil and preheat. Add your rice and fry until golden on both sides. Should be about 8-10 minutes. Pipe your salmon onto the rice, top with more chives, avocado, Serrano and eel sauce.
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Substitutions and Variations
- Substitutions
- You can use tuna, yellowtail or whatever you fish of choice is instead of salmon. Just make sure it is sushi-grade.
- You can use olive oil, peanut oil or grapeseed oil instead of avocado oil.
- Variations
- No Spice Variation: If you aren’t into spicy too much, you can adjust the amount of chili oil to your desired level of heat.
🔥Chef Nadia’s Tip🔥
- Always use sushi rice! You can find sushi rice as Calrose, japonica, Japanese sushi rice or California sushi rice.
- I have found that using a rice cooker yields the best results.
- Pack the rice pretty tightly before freezing to prevent it from falling apart.
- Once it is in the oil, don’t touch the rice until ready to turn. Very important step!
The Perfect Pairings
🍹Drinks: Crisp, refreshing, with a bit of spice will pair so nicely with these Spicy Salmon Crispy Rice bites. My Spicy Margarita is perfect for this!
🥗 Mains and Sides: Miso Black Cod is so easy and a viral recipe of mine that goes great with this dish if you want a little more. The same with my Sushi Bundt Cake. My Crispy Shiitake Salad is also a great choice for a fresh side.
🍮Dessert: A Berry Panna Cotta is light, refreshing and creamy which is a great way to end your night!
Salmon Crispy Rice: Questions Answered
The one I use is a 6½ x 9½ baking sheet.
I use a 2 inch cookie cutter and I just bought mine on Amazon.
Most grocery stores carry it but if you can’t find it, Amazon carries it Japanese Mayo.
Spicy Salmon Crispy Rice
Equipment
- rice cooker, optional (but recommended)
- baking sheet, 6½ x 9½
- plastic wrap
- cans, for weight
- 2 inch cookie cutter,, or whatever size you prefer. 2 inch cookie cutter
- pan
Ingredients
Crispy Rice:
- 1 ¼ cup sushi rice, short grain
- 1 ⅔ cup water
- 2 tbsp rice vinegar
- ½ tbsp sugar
- 2 tbsp potato starch
- Pinch of salt
- Kombu strip, optional
Eel Sauce:
- ⅓ cup tamari
- ⅓ cup cane sugar
- ⅓ cup mirin
Spicy Tuna Bites:
- 10-12 oz sushi grade salmon
- 3 tbsp Japanese mayo
- 1 tbsp sriracha
- ½ tsp sugar
- 2 tbsp chives + more for topping
- 12-14 serrano or jalapeño slices
- 12-15 avocado triangles
- Avocado or olive oil for frying
Instructions
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 container with plastic wrap and press the rice really well. You want it like ¼-½ inch thick depending on preference. Cover with the plastic wrap, place another container over it with some cans for weight. Refrigerate for 4-8 hours and then place in the freezer for 30 minutes.
Eel Sauce
- Add the mirin, tamari and sugar to a sauce pan and boil. Simmer for 5-7 minutes or until it coats the back of a spoon. Let cool.
Spicy Tuna Bites
- Chop your salmon really finely, almost like a paste. Add the japanese mayo, sriracha, chives, sesame oil, tamari and sugar. Mix.
- 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 ½ inch of oil. Add your rice and fry until golden on both sides. Should be about 8-10 minutes.
- Pipe your salmon onto the rice, top with more chives, avocado, serrano and eel sauce.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That’s was wonderful and easy to follow directions! I made it with tuna – I was so intimidated to make this! Will definitely do it again. Not the prettiest presentation in the pic 😉
Hey Anna! A lot of people are intimidated by this recipe but they really are pretty easy! I’m so glad you tried it! This is one of my favorite dishes! I love your little bowls btw!