Nobu-Style Crispy Rice with Spicy Citrus Tuna

Rinse the rice until the water runs clear.

Add to a saucepan over medium high heat with the water. Stir in the salt and bring to a boil. Reduce heat to simmer on LOW, cover with saucepan lid, and cook for 15 minutes.

Remove lid to steam 5 minutes, then fluff with a fork. Stir in the vinegar and potato starch. Remove from heat to cool to room temperature.

Line a rimmed 9x13” baking pan with parchment paper or saran wrap. Add the sushi rice and evenly distribute with a spatula or back of spoon.

Cover with saran wrap, then add a similar-size pan or plate on top to press down firmly to remove any air pockets and create a very flat surface.

Place in the freezer for 20 minutes, or until firm enough to slice. You can prep these in advance by placing in the fridge overnight.

To fry, heat up 1-2” of olive oil in a frying pan of medium high heat. It’s ready when the oil begins to glisten. Reduce heat if it begins smoking.

Slice the semi-firm sushi rice into bite-sized squares.

Working in small batches to not overcrowd the pan, fry the sushi rice squares for 2-3 minutes on each side, until golden brown.

Transfer to a paper towel-lined plate with a fork or slotted spoon to remove excess oils.

Combine all ingredients in a large bowl and mash with a fork until the tuna is broken up very finely.

TIP: Use a spoon to scoop a bite-sized portion of the tuna, then use your finger to slide it off onto a plate. If the mixture doesn’t stay together, mix in more mayo or yogurt to help the tuna mixture come together better.

Using the same method as above, add a spoonful on the spicy citrus tuna mixture on top of each crispy rice bite. Top with 1-2 thinly slice jalapenos.

Serve with a soy sauce-fresh scallions’ mixture to be enjoyed!