Crispy Rice Sushi Bites (Copycat Nobu Recipe)

Name: Crispy Rice Sushi Bites (Copycat Nobu Recipe)
Total time: 45
Yield: 12
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

Recipe by Annie Campbell from allrecipes.com

Appetizer 45 Mins.

Ingredients

12 servings

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2.5 cups prepared sushi rice
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0.5 cup neutral-flavored oil, such as grapeseed or canola
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1 pound sushi grade tuna, finely diced
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3 tablespoons Japanese mayonnaise (such as Kewpie®)
•

2 tablespoons Sriracha, plus more for serving
•

1 tablespoon soy sauce

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2 teaspoons sesame oil
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1 teaspoon lime juice, or more to taste
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1 avocado, thinly sliced
•

0.5 jalapeno pepper, thinly sliced
•

sesame seeds, for garnish

Instructions

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.