ADDISON LEBOUTILLIER
No trip to Noko, one of Nashville’s most beloved restaurants, is complete without an order of their famous Tuna Crispy Rice.
A refreshing start to any meal, this dish is a real crowd-pleaser for good reason. If you’re looking to elevate your next dinner party, or just want to treat yourself to a delectable dish from the comfort of home, Noko’s Executive Chef Junior Vo has provided a modified version of this menu staple for the home chef to master.
“While this isn’t Noko’s exact recipe, we wanted to share an at-home version featuring flavors of this menu staple with fellow home cooks,” says Vo. “I have always enjoyed making food that reminds me of home, using a combination of familiar textures and tastes while trying not to over-complicate it. This is one of those dishes that gives me that feeling of comfort.”
Tuna Crispy Rice
Courtesy of Executive Chef Junior Vo
Ingredients:
- Rice (2 Cups cooked medium-grain rice)
- 2 oz Sushi vinegar
- 4 oz Cornstarch frying oil
- Tuna (8 oz Chopped tuna)
- 1 tsp Sesame oil
- 1 oz Sriracha
- 1 oz Kewpie mayo
- 1 tsp Korean pepper powder Salt to taste
- Garnish (Serranos or your favorite pepper sweet soy glaze)
Directions:
- To make the rice, combine hot cooked rice with the vinegar in a bowl, mix well but gently, not to mush the rice and let it cool.
- Once cool, line a container or tray with plastic and press the mixed rice to 3/4 inch thick, cover, and refrigerate for a few hours until it’s firm. Remove from the fridge and cut rice into desirable bite-size, dredge in cornstarch, and fry at 350 degrees until golden brown.
- To make the tuna, combine chopped tuna of your choice with sesame oil, mayo, Sriracha, pepper powder, and salt to taste. Adjust the salt and spice ingredients however you like, remember that you’re cooking for you.
- To plate, scoop the mixture of tuna on top of the crispy rice, garnish with serranos and the sweet soy glaze, and enjoy.