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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Nobu spicy tuna topping preparation: Place the sashimi grade tuna in the freezer for 30 minutes to partially freeze for easier chopping.
- 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.
- 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.
- 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
