Spicy Octopus Crispy Rice
The invention of spicy tuna on crispy rice is attributed to Katsuya Uechi, a renowned chef from Japan who later became well-known in Los Angeles. Chef Katsuya is credited with conceiving this dish for a diner who wasn’t particularly fond of sushi, at his eponymous restaurant, which first opened in 1997 in Los Angeles.
Nobu Matsuhisa is recognized with popularizing spicy tuna on crispy rice. While Katsuya Uechi is credited with the original concept, Chef Nobu played a significant role in bringing this dish to the global stage. Crispy rice with spicy tuna became one of the signature dishes at his restaurants worldwide.
Nobu Paris Las Vegas
Spicy Octopus Crispy Rice Recipe
Here, inspired by Nobu’s “Crispy Rice with Spicy Tuna,” I make crispy rice cakes using an onigiri mold and top the crispy rice with slices of avocado, spicy octopus, and jalapeño for colorful appetizer. The combination of the crispy rice base and the spicy, creamy octopus creates a textural and flavorful contrast that makes it such a delightful bite.
Sushi Rice
- 1 c. short grain rice, cook according to package
- 2 T. rice vinegar
- 1 T. sugar
- 1/2 t. salt
Place vinegar, sugar, and salt in a small bowl. Microwave briefly until hot. Stir to dissolve the sugar and salt. Let cool slightly.
Sprinkle vinegar mixture over just cooked rice and toss gently to combine. Prepare the onigiri when the rice is barely warmer than room temperature.
Onigiri Mold
Lightly grease onigiri mold. Fill with rice, cover with lid and press down firmly. Remove lid and press the indentation on the other side to release the onigiri. Repeat as necessary.
Spicy Octopus
- cooked octopus tentacles
- spicy mayo (mix mayonnaise with chili garlic sauce)
- scallion, sliced very thin
- salt and pepper
Finely chop octopus, reserving the very end of the tentacle for garnish. Mix with spicy mayo and scallion. Add salt and pepper to taste.
Crispy Rice
- olive oil
- butter
Pan-fry the onigiri in a non-stick skillet in a generous mix of half olive oil/ half butter until crispy on both sides.
Composition
- avocado, ripe but not too soft, thinly sliced
- jalapeño, very thinly sliced
- octopus tentacle tips
Fit a few slices of avocado on top of the crispy rice. Top with a scoop of spicy octopus. Finish with jalapeño and octopus tip. Serve with sake.
More Nobu-Inspired Dishes
Crispy Skin Black Cod, Spinach Dashi
Octopus Carpaccio with Fish Roe and Jalapeño Dressing
Spicy Salmon with Shrimp Chips by Nobu
White King Salmon Sashimi inspired by Nobu