Golden fried rice squares topped with spicy tuna, avocado, and sesame—bold, crunchy sushi-bar bites.
# Ingredient list:
→ Sushi Rice
01 - 1 cup sushi rice (short-grain)
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon fine salt
→ Spicy Tuna Mixture
06 - 6 ounces sushi-grade tuna, finely diced
07 - 2 tablespoons Japanese mayonnaise (Kewpie preferred)
08 - 2 teaspoons Sriracha or preferred chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced
12 - 1 teaspoon toasted sesame seeds
→ For Frying
13 - 1/2 cup vegetable oil (for shallow pan-frying)
→ Garnish
14 - 1 small avocado, sliced
15 - Extra sliced green onion
16 - Microgreens or nori strips (optional)
# Cooking steps:
01 - Rinse the sushi rice under cold running water until the rinse water runs clear. Combine the rinsed rice and 1 1/4 cups water in a medium pot, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Whisk rice vinegar, sugar and salt in a small bowl until dissolved. Gently fold the seasoning into the hot rice, taking care not to mash the grains. Spread the seasoned rice onto a parchment-lined baking sheet and press into a 1/2-inch-thick rectangle. Refrigerate at least 30 minutes to firm.
03 - Combine the finely diced tuna, Japanese mayonnaise, Sriracha, soy sauce, toasted sesame oil, sliced green onion and sesame seeds in a bowl. Mix until evenly coated and refrigerate until assembly.
04 - Remove the chilled rice block from the refrigerator and cut into 16 even rectangles or squares using a sharp knife.
05 - Heat 1/2 cup vegetable oil in a nonstick skillet over medium-high heat until shimmering. Add the rice pieces and fry 2 to 3 minutes per side, pressing gently with a spatula, until golden and crisp. Transfer to paper towels to drain excess oil.
06 - Top each crispy rice square with a spoonful of the spicy tuna mixture. Garnish with avocado slices, additional green onion and microgreens or nori strips if desired. Serve immediately while the rice is hot and crisp.
