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Spicy Tuna with Crispy Rice Cakes

Bri Coelho

Hi! I'm Bri

I'm a professional chef, pastry chef, hunter, and aspiring gardener. Welcome to my little blog where I share wholesome recipes and loads of farm life!

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Welcome the New Year with a Touch of Nobu: Spicy Tuna with Crispy Rice Cakes

If you’re planning a New Year’s Eve party and want to impress your guests with a chic, mouthwatering appetizer, look no further. Inspired by the exquisite flavors of Nobu in New York City, this Spicy Tuna with Crispy Rice Cakes recipe brings restaurant-level sophistication right to your kitchen.

Imagine the perfect balance of textures and flavors—crispy golden rice cakes topped with creamy avocado, spicy tuna, and a medley of vibrant toppings like jalapeño, microgreens, and cilantro. Every bite is a symphony of crunch, spice, and freshness that will have your guests asking for seconds (and the recipe!).

Why It’s Perfect for New Year’s Eve

New Year’s Eve parties call for dishes that are easy to serve, packed with flavor, and undeniably show-stopping. These bite-sized gems check all the boxes:

  • Elegant Presentation: They look like they belong on a high-end restaurant menu.
  • Effortless Sharing: Perfectly portioned for party settings, making them an ideal finger food.
  • Make-Ahead Friendly: The crispy rice cakes and spicy tuna topping can be prepped in advance, leaving you more time to celebrate.

The Secret Ingredient: Castor River Farms White Rice

The magic of this recipe lies in the perfectly crispy rice cakes, and that starts with using high-quality rice. I chose Castor River Farms white rice, and it delivered beautifully. This premium rice cooks up fluffy and tender, yet holds its shape when pressed into cakes. Its naturally rich flavor pairs seamlessly with the buttery crispness achieved during frying, creating the perfect foundation for the spicy tuna topping.

Inspired by Nobu’s Iconic Dishes

This recipe captures the essence of what makes Nobu’s dishes unforgettable—bold flavors, Japanese-inspired ingredients, and an elevated yet approachable preparation. Chef Bri Coelho’s thoughtful use of Castor River Farms white rice ensures that every bite delivers that signature restaurant-quality taste.

Bring It All Together

Whether you’re hosting a small gathering or ringing in the new year with a crowd, these Spicy Tuna with Crispy Rice Cakes are guaranteed to leave a lasting impression. Pair them with a glass of champagne, and you’ve got the ultimate combination to toast to the new year in style.

So, roll up your sleeves, channel your inner sushi chef, and bring a taste of Nobu to your own New Year’s Eve celebration. Here’s to a deliciously memorable start to the year!

Spicy Tuna with Crispy Rice Cakes

Ingredients

8 oz sashimi grade tuna or salmon

1 tablespoon chili garlic paste

2 tablespoon kewpie mayonnaise

1 tablespoon yuzu juice or lime juice

1 tablespoon fresh cilantro, minced

2 teaspoons soy sauce

1 teaspoon sesame oil

1 teaspoon rice wine vinegar

1 teaspoon minced ginger

Toppings

Jalapeño, sliced thin

Avocado, sliced thin

Micro Greens

Cilantro, minced

Crispy Rice Cakes

1 cup Castor River Farms White Rice

2 cups water

2 tablespoons salted butter

1 tablespoon rice vinegar

Directions

  1. Gently mince the tuna into small pieces, I like to mince mine with small 1/8 inch cubes still present.
  2. Add the tuna to a bowl then add the chili garlic paste, mayonnaise, yuzu juice, cilantro, soy sauce, sesame oil, rice wine vinegar, minced ginger. Mix well to combine, then cover the bowl with plastic wrap and place in the refrigerator while you make the rice cakes.
  3. In a pot add the rice, water, butter, and rice vinegar. Bring the water to a boil then reduce the heat to low, cover the pot with a lid and simmer until the rice is fully cooked and the liquid is fully absorbed.
  4. Take a 1/4 sheet tray and place a piece of parchment paper on the bottom. Then take the cooked rice and spread it into the sheet tray. Spread the rice so that it is evenly thick about 1/4-1/2 inch thick. Press down gently to push the rice together but not too much to mush the rice. Then place the sheet tray in the freezer to chill for about 15-20 minutes.
  5. Once the rice has chilled, remove the rice from the sheet tray and cut into bit sized pieces about 2 inches by 2 inch square or use a round biscuit cutter to make circles.
  6. Heat a sauté pan over medium high heat, add about 1/2 cup of oil to the pan. Once the oil is hot add some of the cut rice cakes. Make sure the oil goes half way up the sides of the rice cakes. Cook the cakes until golden brown then repeat on the opposite side. Repeat this process until all the rice cakes are cooked and crispy.
  7. To assemble the crispy rice cakes, take a rice cake top it with avocado, spicy tuna, and toppings such as jalapeño, micro greens and cilantro. Then Serve!

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Hi! I'm Bri Coelho

I really love horses, tacos, matcha, and cooking healthy food!