Introduction
Explore the delightful combination of textures and flavors with these crispy rice cakes topped with either Nobu-style spicy tuna or a creamy spicy canned tuna topping. Perfect for appetizers or a light meal, this dish is sure to impress with its freshness and vibrant flavors.
Detailed Ingredients with measures
1 batch crispy rice cakes (15 pieces)
ONE topping of choice (below) – Nobu sashimi tuna or canned tuna
1 avocado, cut into small thin slices (or make avocado sauce)
15 jalapeño slices, thin, optional garnish
1/2 tsp black sesame seeds, for garnish
NOBU SPICY TUNA (RAW):
225g / 7oz sashimi grade tuna, or salmon
1 tbsp sriracha, adjust spiciness to taste
4 tsp kewpie mayonnaise
1 tsp sesame oil
1/4 tsp cooking salt
2 tbsp finely chopped green onion
1 tsp white sesame seeds
1/2 tsp black sesame seeds, divided
CREAMY SPICY CANNED TUNA TOPPING:
360g/12oz canned tuna in oil, drained
3 tbsp sriracha
4 tbsp kewpie mayonnaise
1 tbsp lemon juice (sub rice vinegar)
1 tsp sesame oil
1/2 tsp cooking/kosher salt
1/4 cup finely chopped green onion
2 tsp white sesame seeds, optional
1 1/2 tsp black sesame seeds, divided
Prep Time
Start the rice the day before or first thing in the morning – it needs a minimum of 4 hours to chill.
Cook Time, Total Time, Yield
Make the toppings first, then refrigerate while you cook the crispy rice cakes.
Cook the crispy rice cakes and sprinkle with salt per the recipe.
Assemble – Place rice cakes on a serving platter. Pile on toppings – use teaspoons to create football shapes, then slide on. Sprinkle with black sesame seeds and top with jalapeño. Enjoy!
NOBU SPICY TUNA TOPPING:
Freeze to firm – Place tuna in the freezer for 30 minutes to partially freeze; it’s much easier to finely chop when slightly firm.
Cut into 0.5cm / 1/2″ cubes – the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
Mix – Add everything into the tuna and mix until combined.
CREAMY CANNED TUNA (SUSHI-ROLL FILLING STYLE):
Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.
Recipe Notes:
Makes 15 pieces 4 x 6.5cm/ 1.5 x 2.5″ (crispy rice dimensions).
1. Tuna or salmon – Ensure you get sashimi grade tuna to eat it raw, labeled as such at shops. Frozen sashimi grade fish is also available.
2. Sriracha provides a spicy flavor; adjust based on preference, or substitute with a non-spicy option like ketchup.
3. Kewpie mayonnaise has a smoother flavor than Western mayonnaise; substitute with whole egg mayonnaise if needed.
4. Canned tuna in oil is best; spring water tends to be a little dry.
5. Leftovers – Assembled rice cakes will soften within an hour. The raw tuna topping should be eaten within an hour once out of the fridge, though it can last in the fridge for a day. Canned tuna topping mixture keeps for several days, and any leftovers can be enjoyed as a dip or on sandwiches!
Detailed Directions and Instructions
Prepare the Rice
Start the rice a day in advance or first thing in the morning. The rice needs a minimum of 4 hours to chill in the refrigerator.
Prepare the Toppings
Make the toppings first and refrigerate them while you cook the crispy rice cakes.
Cook the Crispy Rice Cakes
Cook the crispy rice cakes according to your desired recipe, then sprinkle with salt to taste.
Assemble the Dish
Place the cooked rice cakes on a serving platter. Use teaspoons to shape the toppings into football shapes, then gently slide them onto the rice cakes. Sprinkle with black sesame seeds and top with jalapeño slices, if using. Serve and enjoy!
Prepare Nobu Spicy Tuna Topping
Freeze the sashimi-grade tuna for 30 minutes to firm it slightly, making it easier to finely chop. After 30 minutes, cut the tuna into 0.5cm (1/2”) cubes and place them in a bowl. Allow the tuna to de-chill for about 20 minutes.
Mix Tuna Ingredients
Add sriracha, kewpie mayonnaise, sesame oil, cooking salt, green onion, white sesame seeds, and half of the black sesame seeds to the bowl with the tuna. Mix until all ingredients are thoroughly combined.
Prepare Creamy Canned Tuna Topping
Open the canned tuna and drain the oil. Place the tuna in a bowl and mash it finely with a fork. Add sriracha, kewpie mayonnaise, lemon juice (or rice vinegar), sesame oil, kosher salt, green onion, white sesame seeds (if using), and the remaining black sesame seeds. Mix well until all ingredients are fully incorporated.
Notes on Serving
The serving size makes 15 pieces of crispy rice cakes, each measuring 4 x 6.5cm (1.5 x 2.5”). Once assembled, the rice cakes will begin to soften within an hour. The raw tuna topping should be consumed within an hour of being out of the refrigerator but can be stored in the fridge for the day. The canned tuna topping mixture can be kept for several days and can be enjoyed as a dip or on sandwiches.
Safety Note for Tuna
When using raw fish, ensure you select sashimi-grade tuna for optimal freshness and safety. Always look for fish specifically labeled for raw consumption and consider using frozen sashimi-grade fish, which is treated appropriately for safe consumption.
Adjusting Spiciness
If you prefer to control the heat level, start with less sriracha and increase the amount as desired, or substitute with ketchup for a non-spicy option.
Cook techniques
Preparing Crispy Rice Cakes
Start the rice the day before or first thing in the morning, allowing it to chill for a minimum of 4 hours. Cook the crispy rice cakes and sprinkle with salt once cooked.
Making Nobu Spicy Tuna Topping
Freeze the sashimi grade tuna for 30 minutes to firm it up, making it easier to chop finely. Cut the tuna into small cubes, then let it de-chill for 20 minutes. Combine all ingredients in a bowl and mix until well combined.
Creating Creamy Spicy Canned Tuna Topping
In a bowl, mash the canned tuna finely with a fork. Add the remaining ingredients and mix well to combine.
Assembling the Dish
Place the crispy rice cakes on a serving platter. Use teaspoons to shape and pile on the toppings. Finish by sprinkling with black sesame seeds and optional jalapeño slices before serving.
FAQ
What type of tuna can I use for the spicy tuna topping?
You should use sashimi grade tuna for raw preparations. It’s crucial to ensure it’s fresh and labeled for raw consumption.
Can I adjust the spiciness of the sriracha?
Yes, you can adjust the amount of sriracha to your taste. Start with less and add more if needed.
What is kewpie mayonnaise, and can I substitute it?
Kewpie mayonnaise is a Japanese mayonnaise known for its smoother flavor. You can substitute it with whole egg mayonnaise if unavailable.
How long will the assembled rice cakes stay crispy?
Once assembled, the rice cakes will start to soften within an hour. It’s best to consume them shortly after assembly.
Can I store leftover toppings?
Yes, the raw tuna topping should be consumed within an hour of being out of the fridge but can be stored in the fridge for the day. The canned tuna topping mixture can be kept for several days.
Conclusion
The crispy rice cakes topped with either the Nobu Spicy Tuna or Creamy Canned Tuna provide a delightful balance of textures and flavors. The fresh avocado and jalapeño slices add an extra layer of taste, making these bites a delicious and elegant dish perfect for any occasion. Enjoy the combination of crispy, creamy, and spicy elements for a satisfying culinary experience.
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Peanut Butter Banana Spread
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