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Recipe video above. A shameless copycat of a signature Nobu restaurant appetiser - crispy rice cakes with tuna or salmon in a creamy spicy dressing. Easy to make at a fraction of the cost - they charge $30 for a minuscule serving! Serve as a canapé, starter for dinner or as a main with an Asian side salad or smashed cucumbers.The original uses raw tuna but I've also created a canned tuna version - think, sushi roll filling.
View original recipe on recipetineats.comStart the rice the day before or first thing in the morning - it needs minimum 4 hours to chill.
Make the toppings first, then refrigerate while you cook the crispy rice cakes.
Cook the crispy rice cakes and sprinkle with salt per the recipe.
Assemble - Place rice cakes on a serving platter. Pile on toppings - I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!
Freeze to firm - Place tuna in the freezer for 30 minutes to partially freeze - it's much easier to finely chop when slightly firm.
Cut into 0.5cm / 1/2" cubes - the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
Mix - Add everything into the tuna and mix until combined.
Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.
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