Crispy Rice Sushi Bites Copycat Nobu Recipes

NOBU'S PERFECT JAPANESE RICE

Nobu's Perfect Japanese Rice image

Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Yield Serves 6

Number Of Ingredients 2

Ingredients

3 cups Japanese short-grain rice
3 cups cold water

Steps:

Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.
In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.

NOBU STYLE CUP SUSHI RECIPE BY TASTY

Nobu Style Cup Sushi Recipe by Tasty image

Here's what you need: sushi rice, water, red vinegar, monk fruit sweetener, salt, mirin, square kombu, soy sauce, sushi-grade tuna, sushi-grade yellowtail, sushi-grade red snapper, sushi-grade salmon, sushi-grade scallop, sushi-grade salmon roe, cooked crab, sushi-grade sea urchin, sushi-grade squid, cooked shrimp, nori, fresh cilantro, jalapeño, caviar, masago

Provided by Rie McClenny

Yield 10 servings

Number Of Ingredients 23

Ingredients

5 cups sushi rice
5 cups water
1 ¼ cups red vinegar, Akazu, divided to 250ml and 50 ml
½ cup monk fruit sweetener
¼ cup salt
¼ cup mirin
square kombu, 2 inch (5 cm)
soy sauce, to taste
sushi-grade tuna, sliced, to taste
sushi-grade yellowtail, sliced, to taste
sushi-grade red snapper, sliced, to taste
sushi-grade salmon, sliced, to taste
sushi-grade scallop, sliced, to taste
sushi-grade salmon roe, to taste
½ cup cooked crab, to taste
sushi-grade sea urchin, to taste
sushi-grade squid, to taste
½ cup cooked shrimp, to taste
nori, crumbled, to taste
fresh cilantro, chopped, to taste
jalapeño, sliced, to taste
caviar, to taste
masago, to taste

Steps:

Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.
Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.
In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.
Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.
Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.
Enjoy!

Nutrition Facts : Calories 298 calories, Carbohydrate 56 grams, Fat 0 grams, Fiber 0 grams, Protein 3 grams, Sugar 47 grams

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