Crispy rice squares topped with creamy spicy tuna, avocado and scallions for bold, contrasting textures.
# What You’ll Need:
→ 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 style)
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, thinly sliced
15 - Additional sliced green onion
16 - Microgreens or nori strips (optional)
# Method:
01 - Rinse the sushi rice under cold running water until the water runs clear. Combine rice and 1 1/4 cups water in a medium pot; bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Whisk rice vinegar, sugar and salt in a small bowl, then gently fold the seasoning into the cooked rice until evenly distributed. Spread rice onto a parchment‑lined baking sheet and press into a 1/2‑inch thick rectangle. Refrigerate for at least 30 minutes to firm.
03 - Combine the finely diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, sliced green onion and toasted sesame seeds in a bowl. Mix until cohesive, taste and adjust heat or seasoning, then refrigerate until assembly.
04 - Remove the chilled rice slab from the refrigerator and cut into 16 even squares or rectangles using a sharp knife.
05 - Heat 1/2 cup vegetable oil in a nonstick skillet over medium‑high heat. Add rice pieces in a single layer and fry 2–3 minutes per side, or until each side is golden 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 if desired. Serve immediately.
