Crispy Rice Sushi Bites: A Nobu-Inspired Recipe You Can Make at Home

Craving the iconic crispy rice sushi from Nobu but don’t want to break the bank? You’re in luck! This recipe provides a detailed, step-by-step guide to creating restaurant-quality crispy rice sushi bites in your own kitchen. These delectable morsels combine the satisfying crunch of perfectly fried rice with the freshness of sushi-grade fish and a symphony of flavorful toppings. Get ready to impress your friends and family with this surprisingly easy and incredibly delicious dish!

What Makes Nobu’s Crispy Rice Sushi So Special?

Nobu Matsuhisa, the renowned chef behind the Nobu restaurant empire, is credited with popularizing crispy rice sushi. The dish’s appeal lies in its unique textural contrast: the crunchy, golden-brown rice base provides a delightful counterpoint to the tender, raw fish and the creamy, spicy sauce. It’s an explosion of flavors and textures that keeps diners coming back for more.

Why Make It at Home?

While Nobu’s version is undoubtedly exceptional, it can be quite expensive. Making it at home allows you to control the ingredients, adjust the flavors to your preference, and enjoy this culinary masterpiece without the hefty price tag. Plus, it’s a fun and rewarding cooking project!

The Key to Perfect Crispy Rice Sushi Bites

The secret to achieving that signature crispy texture lies in the rice. Using day-old cooked sushi rice is crucial, as it contains less moisture and will fry up more evenly. Also, pressing the rice firmly into a mold or baking dish before cutting it into squares ensures that the bites hold their shape during frying.

Ingredients You’ll Need

• For the Crispy Rice:
• 2 cups cooked sushi rice (day-old is best)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• Vegetable oil, for frying
• For the Topping (Spicy Tuna – Adjust to your preference):
• 8 ounces sushi-grade tuna, finely diced
• 2 tablespoons mayonnaise (Japanese Kewpie mayonnaise is preferred)
• 1-2 tablespoons sriracha (or other chili sauce, to taste)
• 1 teaspoon sesame oil
• 1 green onion, thinly sliced
• Optional: Masago or tobiko (fish roe) for garnish
• Optional: Avocado, diced
• Optional: thinly sliced jalapeno
• For the Sauce (Optional):
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil

Equipment You’ll Need

• Small baking dish or mold (approximately 8×8 inches)
• Sharp knife
• Large skillet or wok
• Paper towels
• Mixing bowls

Step-by-Step Instructions

Follow these detailed instructions to create your own mouthwatering crispy rice sushi bites:

Step 1: Prepare the Sushi Rice

1. If using freshly cooked rice, spread it out on a baking sheet to cool slightly. This will help it dry out a bit.
2. In a small bowl, combine the rice vinegar, sugar, and salt. Mix well until the sugar and salt are dissolved.
3. Gently fold the vinegar mixture into the rice, being careful not to mash it. You want the rice grains to remain intact.

Step 2: Press the Rice

1. Line the baking dish or mold with plastic wrap, leaving some overhang on the sides. This will make it easier to remove the rice later.
2. Transfer the seasoned sushi rice to the prepared dish.
3. Using a spatula or your hands (lightly dampened to prevent sticking), firmly press the rice into an even layer. The tighter you pack the rice, the better it will hold its shape during frying.
4. Cover the rice with the overhanging plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This will help it firm up and make it easier to cut.

Step 3: Cut the Rice

1. Remove the rice from the refrigerator and lift it out of the baking dish using the plastic wrap overhang.
2. Place the rice block on a cutting board and use a sharp knife to cut it into small squares or rectangles. Aim for pieces that are about 1-1.5 inches in size.

Step 4: Fry the Rice

1. Pour enough vegetable oil into a large skillet or wok to reach a depth of about ½ inch.
2. Heat the oil over medium-high heat until it’s hot but not smoking (around 350°F or 175°C). You can test the oil by dropping a small piece of rice into it; if it sizzles immediately, the oil is ready.
3. Carefully place the rice squares into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
4. Fry for 2-3 minutes per side, or until the rice is golden brown and crispy. Use a slotted spoon to flip the rice squares and ensure even browning.
5. Remove the crispy rice from the oil and place them on a plate lined with paper towels to drain excess oil.

Step 5: Prepare the Spicy Tuna Topping

1. In a medium bowl, combine the diced sushi-grade tuna, mayonnaise, sriracha, and sesame oil.
2. Mix well until all ingredients are evenly combined.
3. Taste and adjust the seasoning as needed. You can add more sriracha for extra heat or a pinch of salt if desired.
4. Gently fold in the sliced green onions.

Step 6: Assemble the Crispy Rice Sushi Bites

1. Place the crispy rice squares on a serving platter.
2. Spoon a generous amount of the spicy tuna mixture onto each rice square.
3. Garnish with masago or tobiko (fish roe), diced avocado, or thinly sliced jalapeno, if desired.
4. Drizzle with a sauce made of soy sauce, mirin and sesame oil for extra flavor if desired.
5. Serve immediately and enjoy!

Tips for Success

• Use high-quality sushi-grade tuna: This is essential for food safety. Purchase your tuna from a reputable fishmonger or sushi supplier.
• Don’t overcrowd the pan: Frying the rice in batches will ensure that each piece gets crispy and golden brown. Overcrowding the pan will lower the oil temperature and result in soggy rice.
• Adjust the spiciness to your liking: If you prefer a milder flavor, use less sriracha or omit it altogether. You can also use other chili sauces, such as gochujang or sambal oelek.
• Get creative with your toppings: Feel free to experiment with other toppings, such as avocado, cucumber, seaweed salad, or a drizzle of teriyaki sauce.
• Make ahead of time: The crispy rice can be made ahead of time and stored in an airtight container at room temperature. However, it’s best to assemble the sushi bites just before serving to prevent the rice from becoming soggy.

Variations and Substitutions

• Salmon Crispy Rice: Substitute the tuna with sushi-grade salmon, diced. Follow the same instructions for preparing the topping, adjusting the seasonings to your liking. Consider adding a touch of lemon or lime juice for extra brightness.
• Vegetarian Crispy Rice: Replace the fish with avocado, thinly sliced cucumber, marinated tofu, or shiitake mushrooms. You can also add a sprinkle of sesame seeds or a drizzle of vegan mayonnaise.
• Spicy Scallop Crispy Rice: Finely dice sushi-grade scallops and mix them with the spicy mayo mixture.
• Crispy Quinoa Bites: If you’re looking for a gluten-free alternative, use cooked quinoa instead of sushi rice. Cook the quinoa according to package directions and season it with rice vinegar, sugar, and salt. Press it into a mold and fry it as instructed in the recipe. Note that quinoa might not get as crispy as rice, but it will still provide a satisfying texture.
• Different Sauces: Instead of the suggested sauce, try eel sauce (unagi sauce), spicy mayo, or a simple ponzu sauce.

Serving Suggestions

Crispy rice sushi bites are perfect as an appetizer, snack, or party food. They can also be served as part of a larger sushi platter. Here are some serving suggestions:

• Serve with a side of soy sauce or ponzu sauce for dipping.
• Garnish with extra green onions, sesame seeds, or a sprinkle of togarashi (Japanese chili powder).
• Pair with other Japanese appetizers, such as edamame, gyoza, or miso soup.
• Serve with a refreshing beverage, such as sake, green tea, or sparkling water.

Health Considerations

While delicious, it’s important to be mindful of the ingredients and preparation methods to ensure the dish is as healthy as possible:

• Sushi-Grade Fish: Always use sushi-grade fish from a reputable source to minimize the risk of foodborne illness.
• Oil Usage: Frying can add significant calories and fat. Use a high-quality oil with a high smoke point, such as avocado oil or grapeseed oil, and avoid overheating the oil. Drain the rice well on paper towels after frying to remove excess oil.
• Sodium Content: Soy sauce and other sauces can be high in sodium. Use low-sodium soy sauce or reduce the amount of sauce used.
• Mayonnaise: Mayonnaise adds fat and calories. Use a light mayonnaise or Greek yogurt as a healthier alternative, or reduce the amount used in the spicy tuna mixture.
• Rice Choice: While sushi rice is traditionally used, consider using brown rice for a higher fiber option. This will add a slightly nutty flavor and increase the nutritional value of the dish.

Storing Leftovers

While crispy rice sushi bites are best enjoyed fresh, leftovers can be stored in the refrigerator for up to 24 hours. However, the rice will lose its crispness over time. To reheat, you can try baking the rice squares in a preheated oven at 350°F (175°C) for a few minutes until warmed through, but they likely won’t regain their original crispness. The spicy tuna topping should be stored separately and added to the rice just before serving.

Conclusion

With this recipe, you can easily recreate the iconic crispy rice sushi bites from Nobu in your own kitchen. This dish is a guaranteed crowd-pleaser, combining the perfect balance of textures and flavors. So gather your ingredients, follow the instructions, and get ready to enjoy a truly unforgettable culinary experience! Impress your friends and family, or simply treat yourself to a delicious and satisfying homemade version of this restaurant favorite.