As we navigate this pandemic at home, I think we’re all guilty of mentally escaping to past vacations and adventures. For me, these typically revolve around the foods I tasted for the first time and the flavors that still stick with me.
Nobu’s/Matsuhisa crispy rice with spicy tuna, which I tried for the first time with my brother in New York City and enjoyed again in Aspen the following year, is such a game-changing appetizer for a Japanese dining experience. Here’s our version of the favorite:
1/2 pound sushi-grade tuna, minced
2 cups sushi rice
2 tablespoons spicy mayo
1/4 cup scallions, finely diced
1 large avocado
Avocado oil
Cooking spray
Sesame oil, to serve
Soy sauce, to serve
1. Spray a square baking pan with cooking spray. Mold sushi rice into pan and flatten to 1-inch high. Place in freezer while preparing next steps (for up to 20 minutes) to cool rice to keep rice intact.
2. Place minced tuna in a small mixing bowl. Add spicy mayo and scallions to tuna and mix until incorporated. Place in refrigerator.
3. Chop avocado in a separate small bowl and, using a spoon, stir and mash into a smooth consistency.
4. Heat avocado oil in a large skillet on high heat. While preheating, remove rice from freezer and flip pan onto a cutting board. Dip a sharp knife in warm water and cut even 2-inch by 3-inch rectangles.
5. Carefully transfer rice pieces to pan in batches, frying untouched for 2-3 minutes. Use a spatula to flip while keeping shape together. Transfer crispy rice to the paper towel-lined plate and continue with second batch.
6. Remove tuna from fridge. Spread avocado on each piece of crispy rice, followed by a heaping tablespoon of spicy tuna mixture. Carefully drizzle a dot of sesame oil on top of each piece. Serve with soy dipping sauce.
