Crispy Rice Sushi Recipe

My initial encounter with Crispy Rice Sushi was at the renowned Nobu restaurant. This delectable dish features a foundation of crispy rice, layered with diced fresh avocado, ahi poke blend, and a generous drizzle of sweet chili sauce. The key to this appetizer is the crispy sushi rice fried until it's crunchy and light golden brown. It adds the perfect contrast to the ahi poke and avocado.

Course Appetizer

Cuisine Asian, Japanese

Keyword crispy rice sushi, Japanese sushi, nobu sushi, poke sushi

Prep Time 20

Cook Time 10

Total Time 30

Servings sushi

Calories 332kcal

Author Janine Waite

Ingredients

2 cups short grain rice cooked and cooled
cooking oil
1 avocado diced small
½ lb sushi grade Ahi tuna chopped into small chunks
sweet chili sauce

Poke Sauce

2½ tbsp mayonnaise
½ tsp siracha sauce

Instructions

Crispy Rice

Make your short-grained Japanese rice in a rice cooker or pot. Once the rice is cooked and cooled, form a ball and pat down into a somewhat flat patty.
Heat a frying pan to medium to high heat and add cooking oil before frying the rice patty. Cook each side for five minutes. Add more oil to the pan while frying to get the crispy golden rice exterior. The more the outer layer of rice crisps up, the better it will hold together when making the sushi.

Poke

Wash and pat dry the Ahi. Cut up into small cubes and place in a bowl. Add mayonnaise and siracha sauce to the tuna and mix well.

Avocado and Green Onions

Skin and pit the avocado and cut into small cubes. Chop green onions and set aside.

Create the Sushi

You’ll start with the crispy rice base, add the poke, then avocado and chopped green onions, and drizzle the sweet chili sauce. Serve immediately.

Nutrition