SPICY TUNA CRISPY RICE - NOBU COPYCAT
This Spicy Tuna Crispy Rice appetizer is so drool-worthy! This Nobu copycat recipe features pan-fried crispy rice cakes topped with slices of sushi-grade tuna and creamy avocado, finished with a drizzle of spicy Sriracha aioli sauce. OMG!
Provided by Asian Caucasian
Categories Appetizer
Time 40m
Number Of Ingredients 13
Steps:
- Thoroughly rinse the rice in a strainer until the water runs clear. Place the rice and water in a rice cooker and cook according to your rice cooker's white rice settings.
- Once rice is cooked, use the paddle to gently toss the rice. Transfer the rice to a shallow wooden bowl, pour the rice vinegar and sugar over the rice and gently toss to combine.
- After you've evenly coated the grains with the seasoning, cover the rice with a damp towel to prevent it from drying out.
- Wet your fingers and place the rice into a silicone ice cube tray, pressing down on each cube. Fill all the trays evenly and place in the refrigerator for 3-4 hours.
- Remove the tray and carefully pop out each rice cube onto a flat surface.
- Heat the canola oil in a sauté pan at medium-high heat until the oil is shimmering. Add the rice cubes into the pan and cook on each side for about 4 to 5 minutes until golden brown.
- Remove the rice cubes and drain on a paper towel. Set aside. Wipe out the pan.
- Place the sesame seeds in a shallow bowl for dredging.
- Brush the tuna steak with the oil, and sprinkle both sides with salt and pepper.
- Dredge the tuna into the sesame seeds, making sure to fully coat all sides.
- Heat the oil in the sauté pan at medium-high to high heat, until the oil is shimmering.
- Sear the tuna for about 3 minutes on all sides. The middle should still be pink. Remove and let it rest for 2 to 3 minutes.
- Slice the tuna into thin slices against the grain. Slice the longer pieces in half to match the size of the rice cubes.
- In a small bowl, whisk together the mayonnaise and sriracha sauce. Set aside.
- Place the avocado slices on top of the rice cube, then a piece of tuna. Sprinkle with Furikake seasoning and top with a small piece of avocado.
- Using a squeeze bottle (or a spoon), drizzle the spicy aioli all over the crispy rice. Serve with a side of extra aioli.
Nutrition Facts : Calories 400 calories, Sugar 2.5 g, Sodium 147.5 mg, Fat 19.1 g, SaturatedFat 2 g, TransFat 0.1 g, Carbohydrate 44.4 g, Fiber 1.7 g, Protein 12.2 g, Cholesterol 14.9 mg
PERFECT SUSHI RICE
There's a lot more you can do with sushi rice besides making homemade sushi. Use it to create a healthy rice bowl, tuck it into a lettuce wrap topped with grilled meat or use it as a base for your favorite stir-fry. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes., Cover saucepan and bring to boil over high heat. Reduce heat to low; cook until water is absorbed and rice is tender, 15-20 minutes. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a shallow bowl; sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.)
Nutrition Facts : Calories 201 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
LOW-CARB CAULIFLOWER RICE SUSHI ROLLS
The perfect way to scratch your sushi itch if you're trying to limit your carbohydrate intake.
Provided by Tracy Quigley
Categories Sushi
Time 2h
Yield 3
Number Of Ingredients 9
Steps:
- Pulse cauliflower florets in a food processor until riced.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
- Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
- Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
- Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
- Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 20.6 g, Cholesterol 77.5 mg, Fat 30 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 12.4 g, Sodium 231.8 mg, Sugar 4.2 g
NOBU'S PERFECT JAPANESE RICE
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 6
Number Of Ingredients 2
Steps:
- Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.
- In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.
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