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Spicy Tuna Crispy Rice (Nobu)

Spicy Tuna Crispy Rice (Nobu)

A delicious signature Nobu appetizer with crispy rice cakes topped with spicy tuna, easy to make at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Rice chilling 4 hours
Total Time 4 hours 50 minutes
Course Appetizer, Canape, Finger Food
Cuisine Asian, Modern Asian
Servings 15 pieces
Calories 119 kcal

Equipment

  • bowl
  • cutting board
  • knife
  • pan

Ingredients
  

Crispy Rice Cakes

  • 1 batch crispy rice cakes Makes 15 pieces

Topping Options

  • 225 g / 7oz sashimi grade tuna or salmon Raw option
  • 360 g / 12oz canned tuna in oil Drained, for creamy topping
  • 1 small avocado Cut into thin slices or make sauce
  • 15 slices jalapeño Thin, optional garnish
  • ½ teaspoon black sesame seeds For garnish

Nobu Spicy Tuna Ingredients

  • 1 tablespoon sriracha Adjust spiciness to taste
  • 4 teaspoon kewpie mayonnaise
  • 1 teaspoon sesame oil
  • ¼ teaspoon cooking salt
  • 2 tablespoon finely chopped green onion
  • 1 teaspoon white sesame seeds
  • ½ teaspoon black sesame seeds Divided

Creamy Canned Tuna Ingredients

  • 3 tablespoon sriracha For creamy topping
  • 4 tablespoon kewpie mayonnaise
  • 1 tablespoon lemon juice Substitute rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon cooking/kosher salt
  • ¼ cup finely chopped green onion
  • 2 teaspoon white sesame seeds Optional
  • 1 ½ teaspoon black sesame seeds Divided

Instructions
 

Preparation

  • Start the rice the day before or first thing in the morning - it needs minimum 4 hours to chill.
  • Make the toppings first, then refrigerate while you cook the crispy rice cakes.

Cooking

  • Cook the crispy rice cakes and sprinkle with salt per the recipe.
  • Assemble - Place rice cakes on a serving platter. Pile on toppings - I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!

Nobu Spicy Tuna Topping

  • Freeze tuna for 30 minutes to firm - it's easier to finely chop when slightly firm.
  • Cut into 0.5cm / ½" cubes - the smaller the better! Let it de-chill for 20 minutes.
  • Mix everything into the tuna and combine until mixed well.

Creamy Canned Tuna Topping

  • Place canned tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

Notes

Crispy rice cakes will soften within an hour once assembled. Raw tuna topping should be eaten within an hour once out of the fridge. Canned tuna topping mixture will keep for several days.

Nutrition

Serving: 1pieceCalories: 119kcalCarbohydrates: 4gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 6mgSodium: 161mgPotassium: 109mgFiber: 1gSugar: 0.4gVitamin A: 357IUVitamin C: 2mgCalcium: 6mgIron: 0.3mg
Keyword crispy rice cakes, crispy rice finger food, nobu recipe, tuna canape
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