# Ingredient List:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon fine salt
→ Spicy Tuna Mixture
06 - 6 oz sushi‑grade tuna, finely diced
07 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
08 - 2 teaspoons Sriracha or other chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced
12 - 1 teaspoon toasted sesame seeds
→ For Frying
13 - 1/2 cup vegetable oil (for pan‑frying)
→ Garnish
14 - 1 small avocado, sliced
15 - Extra sliced green onion
16 - Microgreens or nori strips (optional)
# Directions:
01 - Rinse the sushi rice under cold running water until the water runs clear. Combine the rinsed rice and 1 1/4 cups water in a medium pot; bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Whisk together the rice vinegar, sugar and salt until dissolved. Transfer the cooked rice to a mixing bowl and gently fold in the vinegar mixture to season and cool the rice slightly. Spread the rice evenly on a parchment‑lined baking sheet and press into a 1/2‑inch thick rectangle. Refrigerate until firm, at least 30 minutes.
03 - In a bowl, combine the diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, sliced green onion and toasted sesame seeds. Stir until evenly coated and chill until ready to assemble.
04 - Remove the chilled rice slab from the refrigerator and, using a sharp knife, cut into 16 even squares or rectangles. If rice sticks to the knife, wet the blade lightly between cuts.
05 - Heat the vegetable oil in a nonstick skillet over medium‑high heat. Carefully add rice pieces in a single layer and fry 2 to 3 minutes per side, or until each side is golden brown and crisp. Transfer to paper towels to drain excess oil.
06 - Top each crispy rice square with a spoonful of the spicy tuna mixture. Garnish with avocado slices, additional green onion and microgreens or nori strips as desired. Serve immediately so the rice remains crisp.
