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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes. Remove from heat and let sit covered for an additional 10 minutes.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, fold the vinegar mixture into the rice. Allow to cool completely.
- 3
Make the Spicy Tuna Mixture
In a bowl, combine the drained tuna, sriracha sauce, and mayonnaise. Mix well until fully combined. Adjust sriracha to taste for desired spiciness.
- 4
Form the Rice Cakes
With wet hands, take about 1/4 cup of rice and form it into a rectangular cake, about 1/2 inch thick. Repeat with the remaining rice.
- 5
Fry the Rice Cakes
Heat vegetable oil in a pan over medium heat. Fry the rice cakes until golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
- 6
Assemble the Dish
Top each crispy rice cake with a generous dollop of spicy tuna mixture. Garnish with slices of avocado, radishes, sesame seeds, and green onions.
- 7
Serve
Serve immediately while the rice cakes are still warm and crispy.
