Spicy Tuna Crispy Rice Nobu Copycat Recipes

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)

Steps:

• Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
• Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
• Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
• To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

SPICY TUNA CRISPY RICE - NOBU COPYCAT

Steps:

• Thoroughly rinse the rice in a strainer until the water runs clear. Place the rice and water in a rice cooker and cook according to your rice cooker's white rice settings.
• Once rice is cooked, use the paddle to gently toss the rice. Transfer the rice to a shallow wooden bowl, pour the rice vinegar and sugar over the rice and gently toss to combine.
• After you've evenly coated the grains with the seasoning, cover the rice with a damp towel to prevent it from drying out.
• Wet your fingers and place the rice into a silicone ice cube tray, pressing down on each cube. Fill all the trays evenly and place in the refrigerator for 3-4 hours.
• Remove the tray and carefully pop out each rice cube onto a flat surface.
• Heat the canola oil in a sauté pan at medium-high heat until the oil is shimmering. Add the rice cubes into the pan and cook on each side for about 4 to 5 minutes until golden brown.
• Remove the rice cubes and drain on a paper towel. Set aside. Wipe out the pan.
• Place the sesame seeds in a shallow bowl for dredging.
• Brush the tuna steak with the oil, and sprinkle both sides with salt and pepper.
• Dredge the tuna into the sesame seeds, making sure to fully coat all sides.
• Heat the oil in the sauté pan at medium-high to high heat, until the oil is shimmering.
• Sear the tuna for about 3 minutes on all sides. The middle should still be pink. Remove and let it rest for 2 to 3 minutes.
• Slice the tuna into thin slices against the grain. Slice the longer pieces in half to match the size of the rice cubes.
• In a small bowl, whisk together the mayonnaise and sriracha sauce. Set aside.
• Place the avocado slices on top of the rice cube, then a piece of tuna. Sprinkle with Furikake seasoning and top with a small piece of avocado.
• Using a squeeze bottle (or a spoon), drizzle the spicy aioli all over the crispy rice. Serve with a side of extra aioli.