Easy Crispy Rice Sushi Bites: A Nobu Copycat Recipe

Ingredients

• 2.5 cups prepared sushi rice
• 0.5 cup neutral-flavored oil, such as grapeseed or canola
• 1 pound sushi grade tuna, finely diced
• 3 tablespoons Japanese mayonnaise (such as Kewpie®)
• 2 tablespoons Sriracha, plus more for serving
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon lime juice, or more to taste
• 1 avocado, thinly sliced
• 0.5 jalapeno pepper, thinly sliced
• sesame seeds, for garnish

Instructions

1. Pack sushi rice tightly into an 8x8-inch square cake pan lined with plastic wrap. Refrigerate for 2 to 3 hours or freeze for 30 minutes.
2. Heat 1/2 cup of oil in a large skillet over medium heat. Cut the chilled rice into thick, rectangular pieces, approximately 2 to 3 inches long and 1 inch wide. Gently place the rice pieces in the hot oil and fry for 2 to 3 minutes per side, until golden brown. Drain excess oil on paper towels.
3. In a medium bowl, combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix well until all ingredients are fully incorporated.
4. To assemble, arrange the fried sushi rice on a serving platter. Top each piece with 1 to 2 tablespoons of the spicy tuna mixture, followed by a few slices of avocado. Garnish with a drizzle of Sriracha, a thin slice of jalapeño, and a sprinkle of sesame seeds.

Nutrition

• Calories: 238 kcal
• Fat Content: 16 g
• Fiber Content: 2 g
• Sodium Content: 216 mg
• Protein Content: 10 g
• Cholesterol Content: 18 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g