# Ingredient List:
→ Sushi Rice
01 - 1 cup sushi rice, rinsed until water runs clear
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 ounces sushi‑grade tuna, finely diced
07 - 2 tablespoons Japanese mayonnaise (Kewpie preferred)
08 - 2 teaspoons Sriracha
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 neutral vegetable oil (for pan‑frying)
→ Garnish
14 - 1 small avocado, peeled, pitted and thinly sliced
15 - Additional green onion, thinly sliced
16 - Microgreens or nori strips (optional)
# How-To Steps:
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 gentle boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Whisk together rice vinegar, sugar and salt until dissolved. Gently fold the seasoning into the warm rice to avoid crushing the grains. Spread the rice onto a parchment‑lined baking sheet and press to an even 1/2‑inch (about 1.3 cm) thickness. Refrigerate for at least 30 minutes to firm.
03 - Combine the finely diced tuna, Japanese mayonnaise, Sriracha, soy sauce, toasted sesame oil, sliced green onion and toasted sesame seeds in a bowl. Mix to incorporate and refrigerate until ready to assemble.
04 - Remove the chilled rice slab from the refrigerator and use a sharp knife to cut it into 16 even squares or rectangles. Pat any loose grains together so each portion holds its shape.
05 - Heat the vegetable oil in a nonstick skillet over medium‑high heat until shimmering. Fry the rice pieces in batches, 2–3 minutes per side, until a deep golden crust forms. Transfer to paper towels to drain briefly.
06 - Top each crispy rice piece with a spoonful of the spicy tuna mixture. Garnish with avocado slices, additional green onion and microgreens or nori if desired. Serve immediately so the rice remains crisp.
