# Ingredient List:
→ Crispy Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - Vegetable oil, for frying
→ Spicy Tuna
07 - 6 ounces sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon Sriracha
10 - 1 teaspoon soy sauce
11 - 1 teaspoon sesame oil
12 - 1 teaspoon finely chopped green onion
13 - 1/2 teaspoon toasted sesame seeds
→ Topping & Garnish
14 - 1/2 avocado, sliced or diced
15 - 1 teaspoon black sesame seeds (optional)
16 - Thinly sliced green onion (optional)
# Directions:
01 - Rinse the sushi rice under cold water until clear. Combine with water in a saucepan, bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl and microwave for 20 seconds to dissolve. Gently fold into the cooked rice and allow it to cool to room temperature.
03 - Line an 8x8 inch pan with plastic wrap and press the cooled rice evenly to about 3/4 inch thickness. Cover and refrigerate for at least 1 hour to firm up.
04 - In a bowl, combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds. Mix gently and refrigerate until needed.
05 - Remove the rice slab from the pan and cut into 16 equal squares.
06 - Heat 1/2 inch of vegetable oil in a nonstick skillet over medium-high heat. Fry rice pieces in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and let cool slightly.
07 - Top each rice square with a spoonful of the spicy tuna mixture, add a slice of avocado, and optionally garnish with black sesame seeds and green onion. Serve immediately.
