Spicy Tuna Crispy Rice Nobu

Imagine perfectly crisp, golden squares topped with a fiery, flavorful tuna that melts in your mouth.

This is spicy tuna crispy rice, an addictive sushi twist that will redefine your expectations.

Ready to unlock the secrets to this culinary explosion?

What Is Spicy Tuna Crispy Rice?

Everybody knows Din Tai Fung has the best Spicy Wontons, and I've got a copy-cat recipe that's gonna blow your mind! We're talkin' wontons swimming in a crazy-good sauce—savory, not-too-spicy, and seriously addictive. It's so good.

Basically, we're ditching the usual vinegar overload you find in typical Chinese restaurants. I wanted to create a recipe that I could slop up every bit of the tasty sauce with the wontons! The key is a balance of ingredients, similar to the careful considerations made in creating the authentic chili sauce.

Think of it as a flavor bomb, perfectly balanced, so you can load up those wontons without setting your mouth on fire. Are you ready to make this iconic dish? I promise, just follow my easy steps, and it will be restaurant-quality. Let's not get started on these flavor profiles; you'll thank me later when these flavors are bursting in your mouth!

Ingredients

Alright, let's explore into the ingredients you'll need to whip up this amazing dish! You'll need about 10-12 wontons – go homemade if you're feeling fancy. If not, store-bought works just fine. Just don't thaw them if they're frozen, okay?

For the chili oil sauce, grab 2 minced garlic cloves, 1 teaspoon of caster sugar, and half a teaspoon of red chili flakes if you're brave! Add a quarter teaspoon each of Sichuan pepper and Chinese five-spice powder; it's a flavor bomb, trust me!

Don't forget half a teaspoon of Chinese chicken stock powder, 2 tablespoons of Chinese chili oil (adjust to your spice level!), and 1 tablespoon of vegetable oil. A-ha! Now for the soy sauce: get 2.5 teaspoons of light soy sauce, 1 teaspoon of rice vinegar, and 2.5 tablespoons of hot water. Almost there! Finally, get 1 tablespoon green onion, sliced, then chopped as garnish, and extra chili oil if you are daring! Consider adding prawns for an alternative protein source, like in other spicy Asian dishes.

Instructions

Now that we've gathered our ingredients, I will guide you through how to make the chili oil sauce for the wontons! First, mix all the spices together in a bowl: garlic, sugar, chili flakes, sichuan pepper, five spice, and stock powder.

Next, heat the chili oil and vegetable oil in a pan over medium heat. Once it's hot, pour it over the garlic mixture—listen to that sizzle! Don't worry, it won't spit at you.

After that, add the soy sauce, rice vinegar, and hot water, whisking it all together. Don't worry if the oil separates a bit. Now, set the sauce aside while you cook your wontons.

Bring a large pot of water to a boil. Add your wontons! Cook until they float—about 4 minutes for fresh ones, or 6 to 8 minutes if they're straight from the freezer. Then, transfer them to a dish and drench them in your amazing sauce. Garnish and serve!

Recipe Notes

Let's plunge into some crucial recipe notes that'll elevate your wonton game. Spice is key, but don't blow your head off—adjust the chili flakes and oil to your liking! For kids, skip the chili and use sesame oil; that's my suggestion!

Homemade wontons are best; I panic if I don't have some stashed away! But seriously, any wonton works—pork, shrimp, you name it. Sichuan pepper adds a cool tingle, and five-spice powder? It's in every grocery store!

Chinese chicken stock powder gives cleaner flavor—I use Knorr. Chili oil matters—Chinese brands are safer unless you know one you enjoy. Soy sauce? Light or all-purpose only.

Leftovers are great microwaved—keeps 'em nice and juicy! Follow these, and you're golden!