Spicy Tuna Crispy Rice (Nobu Copycat)

36 mins
Serves 6
facebook.com

Directions

  1. 1Season sushi rice with rice vinegar, sugar, potato starch and salt. Press rice into a thin layer, refrigerate for 4-8 hrs, and freeze for 30 min.
  2. 2Season sushi rice with rice vinegar, sugar, potato starch and salt. Press rice into a thin layer, refrigerate for 4-8 hrs, and freeze for 30 min.
  3. 3Season sushi rice with rice vinegar, sugar, potato starch and salt. Press rice into a thin layer, refrigerate for 4-8 hrs, and freeze for 30 min.
  4. 4Make eel sauce by simmering tamari, cane sugar, and mirin until it coats the back of a spoon. Let cool.
  5. 5Make eel sauce by simmering tamari, cane sugar, and mirin until it coats the back of a spoon. Let cool.
  6. 6Make eel sauce by simmering tamari, cane sugar, and mirin until it coats the back of a spoon. Let cool.
  7. 7Finely chop tuna and mix it with Japanese mayo, sriracha, sugar, chives, and tamari.
  8. 8Finely chop tuna and mix it with Japanese mayo, sriracha, sugar, chives, and tamari.
  9. 9Finely chop tuna and mix it with Japanese mayo, sriracha, sugar, chives, and tamari.
  10. 10Cut the rice into little circles.
  11. 11Cut the rice into little circles.
  12. 12Cut the rice into little circles.
  13. 13Fry the rice until golden brown.
  14. 14Fry the rice until golden brown.
  15. 15Fry the rice until golden brown.
  16. 16Assemble by piping tuna onto the fried rice, topping with chives, avocado, serrano, and eel sauce.
  17. 17Assemble by piping tuna onto the fried rice, topping with chives, avocado, serrano, and eel sauce.
  18. 18Assemble by piping tuna onto the fried rice, topping with chives, avocado, serrano, and eel sauce.

Ingredients

  • 1.25 cup sushi rice
  • 1.25 cup sushi rice
  • 1.25 cup sushi rice
  • 1.67 cup water
  • 1.67 cup water
  • 1.67 cup water
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 2 tbsp potato starch
  • 2 tbsp potato starch
  • 2 tbsp potato starch
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 kombu strip
  • 1 kombu strip
  • 1 kombu strip
  • 0.33 cup tamari
  • 0.33 cup tamari
  • 0.33 cup tamari
  • 0.33 cup cane sugar
  • 0.33 cup cane sugar
  • 0.33 cup cane sugar
  • 0.33 cup mirin
  • 0.33 cup mirin
  • 0.33 cup mirin
  • 10 oz ahi tuna
  • 10 oz ahi tuna
  • 10 oz ahi tuna
  • 3 tbsp Japanese mayo
  • 3 tbsp Japanese mayo
  • 3 tbsp Japanese mayo
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 2 tbsp chives
  • 2 tbsp chives
  • 2 tbsp chives
  • 12 serrano or jalapeño slices
  • 12 serrano or jalapeño slices
  • 12 serrano or jalapeño slices
  • 12 avocado triangles
  • 12 avocado triangles
  • 12 avocado triangles
  • 1 avocado or olive oil
  • 1 avocado or olive oil
  • 1 avocado or olive oil

Equipment

rice cookerbaking sheetplastic wrapcookie cuttersaucepanknifespatulapastry bagfrying pantongs