Method

Preparing the Crispy Rice

Cook the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions, or bring to a boil in a pot, then reduce to a simmer, cover, and cook for 15-20 minutes.

Season the Rice

Once the rice is cooked, let it sit covered for an additional 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice to season it. Allow the rice to cool to room temperature.

Shape the Rice

Once the rice has cooled, use a wet hand to shape the rice into small rectangular or square cakes, about 2 inches by 3 inches and 1 inch thick. Place them on a parchment-lined tray.

Fry the Rice Cakes

Heat vegetable oil in a frying pan over medium-high heat. Once hot, carefully add the rice cakes in batches, frying until golden and crispy, about 2-3 minutes per side. Remove them and place on paper towels to drain excess oil.

Preparing the Spicy Tuna

Dice the Tuna

Using a sharp knife, dice the sushi-grade tuna into small cubes (about 1/4 inch).

Make the Spicy Mixture

In a mixing bowl, combine the diced tuna, mayonnaise, sriracha sauce, and sesame oil. Mix gently until all the tuna pieces are well coated.

Add Green Onions

Chop the green onions and fold them into the spicy tuna mixture. Reserve some for garnish.

Sprinkle with Sesame Seeds

Add sesame seeds to the spicy tuna mixture and stir gently to combine.

Assembly and Serving

Top the Rice Cakes

Take the crispy rice cakes and top each one with a generous spoonful of the spicy tuna mixture.

Garnish

Slice the avocado and place a piece on top of each rice cake. Sprinkle with reserved green onions and microgreens or cilantro.

Serve with Soy Sauce

Serve immediately with soy sauce on the side for dipping.

Spicy Tuna Crispy Rice Recipe