Crispy rice with spicy tuna (Nobu copycat)

Name: Crispy rice with spicy tuna (Nobu copycat)
Total time: 50 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: 1 batch crispy rice cakes ((15 pieces)); ONE topping of choice (below) - Nobu sashimi tuna or canned tuna; 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); 225 g / 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); 360 g /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)

Recipe video above. A shameless copycat of a signature Nobu restaurant appetiser - crispy rice cakes with tuna or salmon in a creamy spicy dressing. Easy to make at a fraction of the cost - they charge $30 for a minuscule serving! Serve as a canapé, starter for dinner or as a main with an Asian s...

⏱️ 50 min 🔪 Prep: 30 min 🔥 Cook: 20 min 📊 Medium 👁️ 5 views

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Crispy rice with spicy tuna (Nobu copycat)

Foto: RecipeTin Eats

Ingredients

15 servings

1 batch crispy rice cakes ((15 pieces))
ONE topping of choice (below) - Nobu sashimi tuna or canned tuna
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)
225 g / 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)
360 g /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)

Steps

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.
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!
Freeze to firm - Place tuna in the freezer for 30 minutes to partially freeze - it's much easier to finely chop when slightly firm.
Cut into 0.5cm / 1/2" cubes - the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
Mix - Add everything into the tuna and mix until combined.
Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.