Crispy Rice Sushi Bites Copycat Nobu Food

SPICY TUNA CRISPY RICE - NOBU COPYCAT

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.

PERFECT SUSHI RICE

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.)

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)

Steps:

• 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.
• 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.
• Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
• 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.

LOW-CARB CAULIFLOWER RICE SUSHI ROLLS

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.