One of my favorite restaurant appetizers is anything involving spicy tuna and bonus points if its resting on a bed of crispy rice. So, when I found this original Nobu copycat recipe, I knew that this had to be my special new year’s eve dinner. I need to try again on the rice as I’m not sure I fried it hot enough, but it was fun and gave a fancy feeling to welcome in the new year.

Spicy Tuna on Crispy Rice

Rice:

• 2 c. sushi rice
• 3 c. water
• 1 tsp. salt
• 1/4 c. rice vinegar
• 2 T. sugar
• 1 tsp. sesame oil

Tuna:

• 1 lb. sashimi-grade tuna, chopped into small pieces
• 1/4 c. mayo
• 3 T. siracha
• 1 T. soy sauce
• 2 tsp. sesame oil
• Juice of 1/2 lime
• 1/4 c. chopped scallions

For Assembly:

• 1/2 avocado, slighty mashed
• Juice of 1/2 lime
• Crispy onions

1. Set strainer full of sushi in a bowl of water for 15 minutes.Rinse the sushi rice in a strainer until the water runs clear.
2. Bring 3 c. water to a boil. Add salt and rice and lower the heat to simmer for about 15 minutes. (Check at this point as rice could begin to burn.) Fluff rice if liquid has evaporated or simmer a few more minutes if not.
3. Dissolve with low heat the sugar into the mixture of rice vinegar and sesame oil. Pour over the rice so it’s evenly coated.
4. Line a pan with saran wrap and press the rice into the pan so it is about 1″ thick.
5. Place in refrigerator about 2 hours or until cool and set.
6. Cut rice into rectagleles about 2″x1″. Chill until ready to use.
7. Combine all ingredients for the tuna and set aside.
8. In a large pan, heat over high vegetable oil and fry the rice rectangles in batches until golden brown. Drain on paper towels.
9. Top each rice rectangle with a bit of mashed avocado (mixed with lime juice), tuna, and top with crispy onions.