Description of this recipe
Spicy Tuna Crispy Rice is an appetizer or snack sensation that brings together the satisfying crunch of perfectly crisped rice cakes with the creamy, spicy delight of tuna. Inspired by the iconic Nobu restaurant’s version, this recipe provides options for both the luxurious taste of sashimi-grade tuna and a more accessible canned tuna preparation, ensuring there’s a version for every palate and occasion. Garnished with fresh avocado, jalapeño, and sesame seeds, this dish is a textural and flavorful masterpiece.
Why you will love this recipe
You’ll fall in love with Spicy Tuna Crispy Rice for its incredible blend of textures and flavors. The contrast between the crispy rice, the smooth tuna, and the creamy avocado is simply divine. The spicy kick from the sriracha is perfectly balanced by the richness of the mayonnaise and the fresh notes of green onion. It’s quick to prepare, visually stunning, and guaranteed to impress your guests. Plus, it’s easily customizable to your preferred level of spice and ingredients on hand. This recipe will become your go-to for entertaining or a special treat for yourself!
Ingredients:
For the Crispy Rice Cakes:
- 1 batch crispy rice cakes (15 pieces)
For the Toppings (Choose One):
- Option 1: Nobu Spicy Tuna (Raw):
- 225g / 7oz sashimi-grade tuna, or salmon (Note 1)
- 1 tbsp sriracha, adjust spiciness to taste (Note 2)
- 4 tsp Kewpie mayonnaise (Note 3)
- 1 tsp sesame oil
- 1/4 tsp cooking salt
- 2 tbsp finely chopped green onion
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds, divided
- Option 2: Creamy Spicy Canned Tuna Topping:
- 360g / 12oz canned tuna in oil, drained (Note 4)
- 3 tbsp sriracha (Note 2)
- 4 tbsp Kewpie mayonnaise (Note 3)
- 1 tbsp lemon juice (sub rice vinegar)
- 1 tsp sesame oil
- 1/2 tsp cooking/kosher salt
- 1/4 cup finely chopped green onion
- 2 tsp white sesame seeds, optional
- 1 1/2 tsp black sesame seeds, divided
For the Garnish:
- 1 avocado, cut into small thin slices (or make avocado sauce)
- 15 jalapeño slices, thin, optional garnish
- 1/2 tsp black sesame seeds, for garnish
Preparation:
Step 1: Prepare the Rice (Ahead of Time)
The foundation of this dish lies in the crispy rice cakes. Whether you’re making them from scratch or using store-bought ones, ensure they’re ready before moving on. If making them from scratch, start the rice the day before or first thing in the morning, as it needs a minimum of 4 hours to chill. This chilling process is crucial for achieving the right texture for crispy frying.
Step 2: Choose and Prepare Your Topping
Decide whether you’re going for the Nobu-style raw tuna or the creamy canned tuna. Once you’ve made your choice, prepare the topping according to the instructions below. Refrigerate the topping while you cook the crispy rice cakes to allow the flavors to meld and the tuna to stay fresh.
Step 3: Cook the Crispy Rice Cakes
Follow your chosen recipe or package instructions to cook the crispy rice cakes. Ensure they are golden brown and crispy on the outside while remaining slightly tender on the inside. Immediately after cooking, sprinkle them with a pinch of salt to enhance their flavor.
Step 4: Assemble the Spicy Tuna Crispy Rice
This is where the magic happens! Place the crispy rice cakes on a serving platter, arranging them attractively. Using a teaspoon or small spoon, carefully pile the tuna topping onto each rice cake. Aim for a generous portion that showcases the vibrant colors and textures of the dish.
Step 5: Garnish and Serve
Complete the presentation with a sprinkle of black sesame seeds over the tuna topping. If desired, add a thin slice of jalapeño on top for an extra kick of heat. Arrange thin slices of avocado around the rice cakes or place a small dollop of avocado sauce on each for added creaminess and visual appeal. Serve immediately and enjoy the symphony of flavors and textures.
Nobu Spicy Tuna Topping (Raw):
Step 1: Freeze to Firm
Place the sashimi-grade tuna (or salmon) in the freezer for approximately 30 minutes to partially freeze it. This step is essential because it makes the tuna much easier to finely chop without turning mushy.
Step 2: Finely Dice the Tuna
Remove the tuna from the freezer and cut it into very small cubes, ideally around 0.5cm or 1/4 inch in size. The smaller the cubes, the better the texture of the final topping. Place the diced tuna in a bowl and let it de-chill for about 20 minutes to enhance its flavor.
Step 3: Combine and Mix
Add the sriracha, Kewpie mayonnaise, sesame oil, cooking salt, finely chopped green onion, white sesame seeds, and half of the black sesame seeds to the bowl with the diced tuna. Mix everything together thoroughly until well combined, ensuring that the tuna is evenly coated with the creamy and spicy dressing.
Creamy Canned Tuna (Sushi-Roll Filling Style):
Step 1: Prepare the Tuna
Open the can of tuna in oil and drain it well to remove excess oil. Place the drained tuna in a bowl and use a fork to mash it up until it is finely shredded and smooth. This step is crucial for achieving the right consistency for the topping.
Step 2: Combine and Mix
Add the sriracha, Kewpie mayonnaise, lemon juice (or rice vinegar), sesame oil, cooking salt, finely chopped green onion, white sesame seeds (optional), and most of the black sesame seeds to the bowl with the mashed tuna. Mix everything together thoroughly until well combined, ensuring that the tuna is evenly coated with the creamy and spicy dressing.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as an appetizer at a party or gathering.
- Enjoy as a snack or light meal.
- Pair with a crisp white wine or chilled sake.
- Arrange on a platter with other Asian-inspired appetizers for a stunning presentation.
- Serve immediately for the best texture and flavor.
Tips:
- For the best flavor, use high-quality sashimi-grade tuna if making the raw version.
- Adjust the amount of sriracha to your preferred level of spiciness.
- Kewpie mayonnaise is recommended for its richer flavor, but regular mayonnaise can be substituted.
- If you don’t have black sesame seeds, you can use white sesame seeds instead.
- Make the toppings ahead of time to save time when assembling.
- To prevent the rice cakes from getting soggy, assemble them just before serving.
- Experiment with different garnishes, such as microgreens or edible flowers.
- If you don’t have time to make crispy rice cakes from scratch, use store-bought rice crackers as a substitute.
- For a vegetarian option, substitute the tuna with marinated tofu or mushrooms.
- If you don’t have access to jalapeños, use other sliced peppers for the garnish
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Nutritional Information:
(Note: Nutritional information will vary depending on the specific ingredients used.)
Calories: Approximately 250-350 per serving (depending on topping and portion size) Protein: 15-25g Sodium: 200-400mg
Conclusion
Spicy Tuna Crispy Rice is a recipe that combines simplicity with gourmet flavors, making it a perfect choice for both novice cooks and seasoned chefs. The flexibility to use either raw or canned tuna allows you to tailor the dish to your budget and preferences. The delightful contrast of textures, from the crispy rice to the creamy tuna and avocado, creates a truly unforgettable culinary experience. Whether you’re hosting a dinner party or simply craving a delicious snack, this recipe is sure to impress. So gather your ingredients, follow the easy steps, and prepare to indulge in this addictively tasty treat.
Questions and Answers:
Q1: Can I make the crispy rice cakes ahead of time?
A: Yes, you can make the crispy rice cakes ahead of time and store them in an airtight container at room temperature. However, they are best served fresh, so try to cook them as close to serving time as possible. If you do make them ahead of time, you can reheat them in a toaster oven or air fryer to re-crisp them before assembling the dish.
Q2: Can I use regular mayonnaise instead of Kewpie mayonnaise?
A: While Kewpie mayonnaise is recommended for its richer and slightly tangy flavor, you can certainly substitute it with regular mayonnaise if that’s what you have on hand. The flavor profile will be slightly different, but the dish will still be delicious. Consider adding a small squeeze of lemon juice or a dash of rice vinegar to regular mayonnaise to mimic the tanginess of Kewpie.
Q3: How can I make this recipe spicier?
A: If you want to kick up the heat, you can add more sriracha to the tuna topping. You can also add a pinch of cayenne pepper or a few drops of your favorite hot sauce. For an extra spicy garnish, consider using thinly sliced serrano peppers instead of jalapeños.
Q4: Can I use salmon instead of tuna for the raw topping?
A: Yes, you can definitely use salmon instead of tuna for the raw topping. Salmon has a slightly different flavor profile, but it pairs beautifully with the spicy mayonnaise and crispy rice. Make sure to use sashimi-grade salmon to ensure it’s safe to consume raw.
Q5: What if I don’t have avocado?
A: If you don’t have avocado, you can still enjoy this dish! The avocado adds a creamy element, but it’s not essential. You can substitute it with a drizzle of creamy sauce, such as a sriracha aioli or a wasabi mayo. Alternatively, you can simply omit the avocado altogether and focus on the flavors of the tuna and crispy rice.
