Nobu’s Spicy Tuna Crispy Rice 🍣😍

Home Cooking Sessions: Spicy Tuna Crispy Rice. An ode to the Nobu classic. Full recipe below! 👇🏽🔥
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1. Get yourself some high-grade tuna. I used some beautiful bluefin akami from Fine & Wild here - unbeatable flavour, quality and freshness.
2. Dice and chop into desired consistency, then add to a bowl and mix with: 3tbsp kewpie Mayo, 3tbsp sriracha, 4tbsp ponzu, 1tsp sesame oil + a dash of sichimi togarashi - cover and set aside. Adjust these measures to your own taste!
3. Cook your sushi rice with some kombu, then season with sushi rice seasoning and lay flat onto a cling-film lined sheet tray
4. Press down and pack the rice into the tray, then cover with more clingfilm and place into the fridge weighted down
5. After 12h, remove from fridge and slice into even rectangles - I trim off the edges so that each piece is perfectly uniform
6. Heat up some veg oil to 350f, then fry the rice 2-3 pieces at a time - drop one in, wait 15 seconds, then drop in the next, otherwise they’ll stick. Rinse and repeat
7. Plate up and top your crispy rice with your spicy tuna mix
8. I threw on some caviar here from Caviar de Neuvic - it had a super interesting ‘melting’ texture with a nice salty kick
9. Top this with some sliced jalapeño and furikake if you have it!
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This is one of my favourite snacks and a popular Nobu staple. It’s very simple to make - it’s only the rice that takes some time. Play around with the spicy sauce mixture to suit your taste and enjoy #notoriousfoodie 🙅🏽‍♂️
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