Crispy Rice Sushi Recipe (2024)

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.

I’ll walk you through making crispy rice sushi in just a couple of easy steps. This Asian appetizer exudes such a gourmet flavor that you’ll be eager to serve it to your family and friends.

Living near San Francisco and Napa is a foodie’s dream. That’s why we’ve ventured on a mission to discover new dining spots and extraordinary dishes.

Just the other day, we decided to go all out and treat the kids to dinner at Nobu in Palo Alto. We couldn’t resist ordering their crispy rice sushi, even though it was on the pricey side. Let me tell you, it was worth every penny.

As happens every time we dine out, I’ve come back home with the urge to recreate my favorite dishes. This time, I’m totally obsessed with their signature crispy rice appetizer.

I’ve developed a recipe that has a slight twist from theirs, and I believe it’s for the better.

HOW TO MAKE CRISPY RICE

My first challenge was nailing the crispy rice base. You know the rice I’m talking about, right? It’s that amazing, crunchy layer you find at the bottom of the pot. My mom and I used to love peeling it off and munching on it.

Here’s a simple way to make this delicious crunchy rice.

Step 1 – Make Rice

Make your short-grained Japanese rice in a rice cooker or pot.

Step 2 – Form Patties

Once the rice is cooked a cooled, form a ball and pat down into a somewhat flat patty.

Step 3 – Fry in Oil

Heat up a frying pan and add cooking oil right before frying the rice patty. Cook each side for five minutes. Add oil to the pan 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.

WHY YOU’LL LOVE THIS CRISPY RICE SUSHI RECIPE

• Mouthwatering Mix of Textures: You’ll love how the crispy pan-fried rice, creamy avocado, and tender ahi siracha poke play together in your mouth.
• Flavor Explosion: Get ready for an explosion of flavors, from the rich avocado to the zesty poke.
• Crunchy Goodness: Those green onions add a delightful crunch and a hint of oniony goodness. And the crispy rice adds a wonderful crunch as well.
• Sweet and Spicy Delight: The sweet chili sauce drizzle brings just the right blend of sweetness and a subtle spicy kick.
• Customizable Creation: You can tailor this crispy rice sushi to your liking, making it versatile and customizable.
• Beautiful Presentation: Not only does it taste amazing, but this dish is also a visual masterpiece with its vibrant layers and artistic presentation.

INGREDIENTS FOR THIS SUSHI RECIPE

• Japanese Short-Grain Rice: This becomes the canvas for this dish, forming a perfectly crispy base.
• Cooking Oil: Used to pan-fry the rice to golden perfection, adding that irresistible crunch.
• Ahi Tuna: Its impeccable freshness takes center stage in the flavorful poke topping.
• Sriracha Sauce (for poke sauce): Lends a spicy and tangy kick to the dish.
• Mayo (for the poke sauce): Adds a creamy richness that balances the spice.
• Avocado: Creamy and buttery, it creates a luscious layer that complements the crispy rice beautifully.
• Green Onions: Provide a refreshing crunch and a mild, oniony flavor that enhances the overall taste.
• Sweet Chili Sauce: Drizzled over the sushi, it infuses the dish with a perfect blend of sweetness and a touch of heat.

HOW TO MAKE CRISPY SUSHI

Step 1 – Make The Crispy Rice

Make your short-grained Japanese rice in a rice cooker or pot. Once the rice is cooked a cooled, form a ball and pat down into a somewhat flat patty.

Heat up a frying pan and add cooking oil right before frying the rice patty. Cook each side for five minutes. Add oil to the pan 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.

Step 2 – Make 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.

Step 3 – Prep Avocado and Onions

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

Step 4 – Create the Sushi

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

CHECK OUT THESE OTHER YUMMY ASIAN FOOD RECIPES

• Mason Jar Instant Noodles
• Honey Baked Chicken Wings Recipe
• Hawaiian Chicken Recipe

HOW TO STORE SUSHI

Crispy ahi sushi, like most sushi, is best enjoyed fresh but can be stored for a short time if necessary. Here’s how to store it:

• Refrigeration: Place any leftover crispy ahi sushi in an airtight container or wrap it tightly in plastic. Make sure it is as airtight as possible to prevent moisture loss.
• Keep it Cold: Store the sushi in the refrigerator at a temperature of around 32 to 38°F (0 to 3°C). The colder temperature helps slow down bacterial growth and maintains the quality of the fish.
• Consume Quickly: Try to eat the leftover crispy ahi sushi within 24 hours to ensure it remains safe and retains its freshness.
• Avoid Freezing: Sushi doesn’t freeze well, especially with delicate ingredients like avocado and crispy rice. Freezing can affect the texture and taste negatively.
• Check for Signs of Spoilage: Before consuming any leftover sushi, inspect it for any spoilage, such as an off odor, sliminess, or unusual texture. If it looks or smells off, it’s best to discard it.

If you can’t make it to Nobu to savor their crispy rice sushi, enjoy preparing it at home. The wonderful thing about crafting this recipe is that it not only saves you money but also allows you to indulge in this sushi whenever those cravings hit.

Appreciate you dropping by!

Cheers,

Photo Credits:MyPhotography.com