Spicy Tuna Crispy Rice (Nobu Copycat)

Transform simple rice into golden, crunchy bites crowned with bold, spicy tuna and a sweet eel sauce drizzle for a restaurant-worthy treat.

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Serves
4
Total Time
65
Prep Time
45
Cook Time
20

Ingredients

  • null 2 cups RiceSelect® Sushi Rice
  • null 5 tbsp rice wine vinegar
  • null 1 tbsp sugar
  • null 1 tsp salt
  • null 3 tbsp vegetable oil, for frying
  • null 5 oz sushi-grade ahi tuna, finely diced
  • null 1 1/2 tbsp Japanese mayo
  • null 1 tsp sriracha
  • null 1 tsp sesame oil
  • null 1 tsp soy sauce
  • null 1 green onion, finely chopped
  • null Eel sauce, for drizzle
  • null Thinly sliced jalapeños, optional garnish
  • null Microgreens, optional garnish
  • null Sesame seeds, optional garnish
  • null Avocado slices, optional garnish

Instructions

  1. Prepare rice according to package directions. While the rice is still warm, mix in the rice vinegar, sugar, and salt. Let cool completely. Press rice firmly into a plastic wrap-lined tray (about 1 inch thick). Chill for at least 30 minutes until firm for easy cutting.
  2. Cut rice into small rectangles (about 2"x1"). In a nonstick pan, heat vegetable oil over medium-high heat. Fry rice rectangles for 2 minutes per side until golden and crispy. Place on a paper towel lined plate.
  3. In a medium bowl, mix the tuna, mayo, sriracha, soy sauce, sesame oil, and green onion. Chill until ready to use.
  4. Spoon a dollop of the spicy tuna on each rice square. Drizzle with eel sauce and garnish with desired mixture of garnishes.