Golden crispy rice squares topped with creamy spicy tuna, avocado, and green onion—sushi-bar style appetizer.
# What You Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
→ Spicy Tuna Mixture
06 - 6 ounces sushi-grade tuna, finely diced
07 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
08 - 2 teaspoons Sriracha or other chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon 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)
# How to Make It:
01 - Rinse the sushi rice under cold running water until the water runs clear. Combine the rinsed rice and 1 1/4 cups water in a medium pot, bring to a boil, then reduce to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Whisk together 2 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt. Gently fold the mixture into the hot rice until evenly incorporated. Spread the rice onto a parchment-lined baking sheet and press into a 1/2-inch-thick rectangle. Refrigerate for at least 30 minutes to firm.
03 - In a bowl, mix the diced tuna with 2 tablespoons mayonnaise, 2 teaspoons Sriracha, 1 teaspoon soy sauce, 1 teaspoon sesame oil, the sliced green onion and 1 teaspoon toasted sesame seeds. Adjust seasoning to taste and keep chilled until assembly.
04 - Remove the chilled rice block from the refrigerator and, using a sharp knife, cut into 16 even squares or rectangles. Wipe the blade between cuts to maintain clean edges.
05 - Heat 1/2 cup vegetable oil in a nonstick skillet over medium-high heat until shimmering. Add rice pieces and pan-fry 2 to 3 minutes per side, until golden and crisp. Transfer to paper towels to drain excess oil.
06 - Top each warm rice square with a spoonful of the spicy tuna mixture. Garnish with avocado slices, additional green onion and microgreens or nori if desired. Serve immediately to retain crisp texture.
