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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt together until dissolved. Pour this mixture over the warm rice and gently fold it in with a wooden spatula. Allow the rice to cool completely.
- 3
Prepare the Spicy Tuna Mixture
In a medium bowl, combine the diced tuna, sriracha sauce, mayonnaise, and finely diced jalapeño. Mix well until the tuna is evenly coated. Adjust the spice level by adding more sriracha if desired.
- 4
Form the Crispy Rice
Once the rice has cooled, wet your hands and form the rice into small rectangular or round patties, about 2 inches wide. Flatten them slightly.
- 5
Fry the Rice Patties
Heat vegetable oil in a skillet over medium-high heat. Once hot, carefully place the rice patties into the oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy on both sides, about 2-3 minutes per side. Use a slotted spoon to remove them and drain on paper towels.
- 6
Assemble the Dish
Top each crispy rice patty with a generous spoonful of the spicy tuna mixture, a slice of avocado, and a sprinkle of sesame seeds. Garnish with strips of nori and a small dab of wasabi to taste.