Comments on: Spicy Tuna Crispy Rice (Nobu)

By: Doreen Zorek

Doreen Zorek — Sun, 07 Jan 2024 17:16:57 +0000

Hi Nagi, I haven’t made this yet, but want to know if you think smoked salmon (not lox) would work instead of canned tuna.
I think it might be a bit dry.
Maybe use regular Mayo?
Thanks.

By: Rosey

Rosey — Tue, 02 Jan 2024 23:52:59 +0000

Amazing Nagi….
Few tweaks…Made this with sashimi grade trout as there was no tuna available and coconut sriracha (supermarket sold out of the standard one), which worked incredibly well with the trout.
I served alongside baby cos lettuce leaves for a lighter and simpler option.
Perfect dinner party starter. My guest’s devoured it!!

By: Bec W

Bec W — Sat, 16 Dec 2023 23:07:25 +0000

Amazingly simple, yet such a crowd pleaser! I made the tuna mix ahead and stored in the fridge for a few hours before guests arrived. I wasn’t organised enough to make the crispy rice, so served on puffed rice paper, cooked in oil like Poppodoms. Massive hit and so delicious!

By: Jo Mo

Jo Mo — Thu, 23 Nov 2023 03:10:39 +0000

This is off the charts fantastic! My hubby caught a bunch of albacore this year, so I have tried some new recipes and this is the clear winner. The crispy rice craker (not a rice-cake, not a cracker… a craker) is such a great platform for the spicy tuna. Will definitely make again! Thanks for another winner. Hugs to you and Dozer too. xoxo