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Spicy Tuna Crispy Rice (Nobu Copy)

Notes

  • Advance planning: This takes two sessions because the rice must be prepared then refrigerated 4-12 hours.

INGREDIENTS

SUSHI RICE

  • Sushi rice (2 cups)
  • Water (3 cups)
  • Salt (1 tsp)
  • Rice vinegar (1/4 cup)
  • Granulated sugar (2 tablespoons)
  • Sesame oil (1 teaspoon)

SPICY TUNA

  • Ahi tuna, finely chopped into small pieces (0.5 – 1 pound)
  • Mayonnaise (Kewpie mayo preferred) (1/4 cup) 
  • Sriracha (3 tbsp)
  • Soy sauce (1 tbsp)
  • Sesame oil (2 tsp)
  • Lime Juice 
  • Green onions (thinly sliced) (2 tsp)

OTHER

  • Canola or vegetable oil (for frying)
  • Soy sauce (for dipping)
  • Avocado thinly sliced or mashed
  • Spicy mayo to drizzle on top
  • Toasted sesame seeds to garnish on top
  • Jalapeño (thinly sliced)

INSTRUCTIONS

MAKE THE SUSHI RICE

  1. Soak the rice for 15-20 min. Rinse until the water runs clear. 
  1. Add 3 cups of water to a pot over high heat and bring to a boil. Add the salt and rice and once boiling, lower the heat and cover to simmer for 20 minutes. When finished, turn the heat off, but leave covered for 10 more minutes. Then fluff it up.
  1. In a small bowl, add the rice vinegar, granulated sugar, and sesame oil. Microwave for 30 seconds or quickly warm it up in a pot just so the sugar dissolves.
  1. Pour this over the rice and mix so that it is coated evenly. It should be very sticky.
  1. Line an 8 x 8 pan or larger with Saran wrap and tightly pack the rice to desired thickness. Cover tightly and refrigerate to chill for 4 hours or overnight. To save time, chill in the freezer for 30 minutes just until it is cold and easily can be sliced.
  1. After the rice is chilled and set, cut into squares or rectangles.
  1. To a saucepan, add enough canola/vegetable oil to submerge the rice rectangles. Once the oil is 375°, add the rice rectangles and fry in batches to avoid over-crowding. Once the bottom is golden, flip over and allow the other side to become golden while making sure to flip carefully to not break it.
  1. Remove from oil and transfer to a wire rack or paper towel to drain any excess oil.

MAKE THE SPICY TUNA

  1. To a bowl, add the finely diced tuna along with mayo, sriracha, soy sauce, sesame oil, lime juice, and sliced green onions. Mix together.

ASSEMBLE 

  1. Add thinly sliced avocado on top of the fried rice. You can leave it sliced and unseasoned or mash it with a little salt and black pepper and add on top.
  1. Add about 1 to 2 tablespoons of the spicy tuna on top. Drizzle spicy mayo on top along with sesame seeds.  

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