# Components:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Spicy Tuna Mixture
06 - 6 oz (170 g) 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 sesame oil
11 - 1 green onion, finely 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 rice under cold water until water runs clear. Combine rice and water in a pot; bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into the cooked rice. 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 up.
03 - In a bowl, combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and sesame seeds. Mix well and refrigerate until ready to use.
04 - Once rice is firm, cut into 16 even rectangles or squares.
05 - Heat vegetable oil in a non-stick skillet over medium-high heat. Add rice pieces and fry 2–3 minutes per side, until golden and crispy. Drain on paper towels.
06 - Top each rice square with a spoonful of spicy tuna. Garnish with avocado slices, additional green onion, and microgreens or nori if desired. Serve immediately.
