Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for an additional 10 minutes without lifting the lid.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is done resting, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Making the Crispy Rice Bites

Form the Rice Bites

Once the sushi rice has cooled, take small portions (about 2 tablespoons each) and form them into rectangular or round shapes.

Heat the Oil

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Rice Bites

Carefully place the formed rice bites into the hot oil, frying them in batches until they are golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Assemble the Bites

Top each crispy rice bite with a portion of tuna or snow crab, a slice of jalapeno, and a slice of avocado. Drizzle with spicy aioli and sprinkle with kabayaki puffed rice and green onions.

Making Spicy Aioli

Mix Ingredients

In a small bowl, combine mayonnaise, Sriracha, and lime juice. Mix well until smooth.