Crispy Rice Cakes with Spicy Tuna (Nobu Copycat) Recipe

Introduction

Crispy rice with spicy tuna is a delicious and elegant appetizer inspired by Nobu’s famous dish. Crispy rice cakes topped with creamy, spicy tuna provide a perfect balance of textures and flavors that will impress your guests or satisfy your sushi cravings at home.

Ingredients

• 1 batch crispy rice cakes (15 pieces)
• 225g / 7oz sashimi grade tuna (or salmon)
• 1 tbsp sriracha (adjust to taste)
• 4 tsp kewpie mayonnaise
• 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)
• 15 jalapeño slices (thin, optional garnish)
• 1 avocado (cut into small thin slices or made into avocado sauce)
• 360g / 12oz canned tuna in oil (drained)
• 3 tbsp sriracha
• 4 tbsp kewpie mayonnaise
• 1 tbsp lemon juice (or substitute rice vinegar)
• 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)

Instructions

1. Step 1: Start the rice the day before or first thing in the morning, as it needs a minimum of 4 hours to chill.
2. Step 2: Prepare the toppings first and refrigerate them while you cook the crispy rice cakes.
3. Step 3: Cook the crispy rice cakes according to your recipe and sprinkle with salt.
4. Step 4: Assemble the dish by placing the rice cakes on a serving platter. Use teaspoons to shape the spicy tuna topping into small football shapes and slide them onto the rice cakes. Garnish with black sesame seeds and jalapeño slices. Serve immediately.
5. Step 5: To make Nobu-style spicy tuna topping, freeze the sashimi tuna for 30 minutes until slightly firm to make chopping easier.
6. Step 6: Cut the partially frozen tuna into small 0.5cm (1/2 inch) cubes, then let it de-chill for 20 minutes (it should not be ice cold).
7. Step 7: Mix the tuna with sriracha, kewpie mayonnaise, sesame oil, cooking salt, green onion, and sesame seeds until well combined.
8. Step 8: For a creamy canned tuna filling (sushi-roll style), mash the drained canned tuna finely with a fork, then mix in sriracha, kewpie mayonnaise, lemon juice, sesame oil, salt, chopped green onion, and optionally sesame seeds.

Tips & Variations

• Use sashimi grade fish and partially freeze it before chopping to get the perfect spicy tuna texture.
• Adjust the amount of sriracha to control the heat level to your preference.
• Replace jalapeño slices with thinly sliced cucumber for a milder garnish.
• Try making an avocado sauce by blending avocado with a little lime juice for a creamy addition.

Storage

Store any leftover spicy tuna in an airtight container in the refrigerator and consume within 24 hours for best freshness. Crispy rice cakes are best enjoyed fresh; if needed, store them separately to keep their crunch. Reheat rice cakes briefly in a hot pan to restore their crispiness before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon instead of tuna?

Yes, sashimi grade salmon works well as a substitute and offers a slightly different but delicious flavor.

How do I make crispy rice cakes at home?

Crispy rice cakes are made by shaping cooked sushi rice into small rectangles and pan-frying them on both sides until golden and crispy. Chilling the rice before frying helps them hold their shape better.

Crispy Rice Cakes with Spicy Tuna (Nobu Copycat) Recipe

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★★★★★

5 from 108 reviews

• Author: Thomas
• Total Time: 4 hours 30 minutes
• Yield: 15 pieces 1x

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Description

A delightful Nobu copycat recipe featuring crispy rice cakes topped with spicy tuna, combining textures and flavors with avocado, jalapeño, and sesame seeds for a perfect appetizer or snack.

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Ingredients

Scale 1x2x3x

Crispy Rice Cakes

• 1 batch crispy rice cakes (15 pieces)
• 1/4 tsp cooking salt (for sprinkling)

Nobu Spicy Tuna Topping

• 225g / 7oz sashimi grade tuna (or salmon)
• 1 tbsp sriracha (adjust spiciness to taste)
• 4 tsp kewpie mayonnaise
• 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

Creamy Canned Tuna Filling (Sushi-roll Style)

• 360g / 12oz canned tuna in oil, drained
• 3 tbsp sriracha
• 4 tbsp kewpie mayonnaise
• 1 tbsp lemon juice (can substitute 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

Garnishes

• 1 avocado, cut into small thin slices or made into avocado sauce
• 15 jalapeño slices, thin, optional garnish
• 1/2 tsp black sesame seeds for garnish

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Instructions

1. Prepare the rice: Start the rice the day before or first thing in the morning; it needs a minimum of 4 hours to chill to form crispy rice cakes properly.
2. Make the toppings: Prepare your choice of topping first (Nobu sashimi tuna or creamy canned tuna), then refrigerate while you cook the crispy rice cakes.
3. Cook the crispy rice cakes: Fry or pan-sear the rice cakes until golden and crispy on the outside, then sprinkle with 1/4 tsp cooking salt as per the recipe instructions.
4. Assemble the dish: Place the crispy rice cakes on a serving platter. Use teaspoons to form the toppings into small football shapes and slide these onto each rice cake. Sprinkle black sesame seeds over the top and optionally add jalapeño slices as garnish.
5. Nobu spicy tuna topping preparation: Place the sashimi grade tuna in the freezer for 30 minutes to partially freeze for easier chopping.
6. Dice the tuna: Cut the chilled tuna into 0.5cm (1/2″) cubes as small as possible. Transfer to a bowl and allow it to de-chill for 20 minutes so it’s not ice-cold.
7. Mix the spicy tuna topping: Add sriracha, kewpie mayonnaise, sesame oil, cooking salt, chopped green onion, white sesame seeds, and black sesame seeds to the tuna. Mix well until fully combined.
8. Creamy canned tuna filling preparation: Drain canned tuna and place it in a bowl. Mash finely with a fork, then add sriracha, kewpie mayonnaise, lemon juice, sesame oil, cooking salt, chopped green onion, white sesame seeds, and black sesame seeds. Mix well until fully combined.

Notes

• Make sure to use sashimi grade tuna for the Nobu spicy tuna topping to ensure freshness and safety.
• Adjust the amount of sriracha to your desired spice level.
• Kewpie mayonnaise is recommended for authentic flavor, but you can substitute with regular mayonnaise if necessary.
• The cooling and partial freezing of the tuna help in achieving a better texture for chopping.
• The crispy rice cakes can be prepared ahead of time and stored in the fridge until ready to cook.
• Avocado slices or avocado sauce add creaminess and balance the spiciness well.

• Prep Time: 15 minutes (plus minimum 4 hours chilling time for rice)
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Keywords: Crispy rice, spicy tuna, Nobu copycat, Japanese appetizer, sushi, sashimi tuna, Kewpie mayonnaise, jalapeño garnish