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Crispy rice with spicy tuna (Nobu copycat)
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 side salad or smashed cucumbers.The original uses raw tuna but I've also created a canned tuna version - think, sushi roll filling.
👥 15 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Start the rice the day before or first thing in the morning - it needs minimum ⏱️ 4 hours to chill.
2
Make the toppings first, then refrigerate while you cook the crispy rice cakes.
3
Cook the crispy rice cakes and sprinkle with salt per the recipe.
4
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!
5
Nobu spicy tuna topping:
6
Freeze to firm - Place tuna in the freezer for ⏱️ 30 minutes to partially freeze - it's much easier to finely chop when slightly firm.
7
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).
8
Mix - Add everything into the tuna and mix until combined.
9
Creamy canned tuna (sushi-roll filling style):
10
Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.
Nutrition Facts
calories
119 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
0.4 g
sodium Content
161 mg
protein Content
4 g
trans Fat Content
0.001 g
cholesterol Content
6 mg
carbohydrate Content
4 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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