# Needed Ingredients:
→ 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, approximately 1/2 inch depth
→ Spicy Tuna
07 - 6 oz sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise (preferably Kewpie)
09 - 1 tablespoon Sriracha sauce
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)
# Steps:
01 - Rinse sushi rice under cold water until clear. Combine rice and water in a medium saucepan. Bring to boil, then cover, reduce heat to low and simmer 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 the mixture into the cooked rice and let cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press cooled rice evenly into the pan to a thickness of about 3/4 inch. Cover and refrigerate for at least 1 hour to firm.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds in a bowl. Mix gently and refrigerate until ready to use.
05 - Remove chilled rice from pan and cut into 16 equal squares.
06 - Heat vegetable oil in a nonstick skillet to a depth of 1/2 inch over medium-high heat. Fry rice squares in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and allow to cool slightly.
07 - Place a spoonful of spicy tuna atop each crispy rice square. Add a slice of avocado and sprinkle with black sesame seeds and sliced green onion if desired. Serve immediately.
