With this copycat Nobu recipe, you don't need to visit the acclaimed Japanese restaurant to get your hands on this trendy, tasty appetizer. Crispy fried rice bites are piled high with rich spicy tuna, creamy avocado, and kick of hot chili sauce for a vibrant and crave-worthy bite. This light, yet decadent, dish has a gorgeous presentation and delicious combination of flavors that will make you feel like a gourmet chef in your very own kitchen.
Ingredients
- ½ cups prepared sushi rice: 2 piece
- neutral-flavored oil, such as grapeseed or canola: 0.5 cup
- sushi grade tuna: 1 pound (diced)
- Japanese mayonnaise (such as Kewpie®): 3 Tbsp
- Sriracha, plus more: 2 Tbsp (for serving)
- soy sauce: 1 Tbsp
- sesame oil: 2 tsp
- lime juice: 1 tsp (to taste)
- avocado: 1 piece (sliced)
- jalapeño pepper: 0.5 piece (sliced)
- sesame seeds: (for garnish)
Metric Conversion
Stages of cooking
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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.
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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.
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Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
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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. Crispy Rice Sushi Bites (Copycat Nobu Recipe). Annie Campbell
