Ingredients
- 2 cups sushi rice, rinsed until water runs clear
- 2 ¼ cups water
- ½ teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 8 oz sushi-grade ahi tuna, finely chopped
- 3 tablespoons Japanese kewpie mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon soy sauce (for sushi/sashimi)
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- 1 avocado, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chives or scallions, minced
- 1 jalapeño or serrano pepper, thinly sliced
- Vegetable oil, for frying
Instructions
- Rinse sushi rice until water runs clear, then cook with water and salt in a rice cooker.
- Mix rice vinegar, sugar, and sesame oil until dissolved. Toss with hot rice.
- Press rice into a lined baking pan (about ½-inch thick). Cover and refrigerate 1 hour, or freeze 30 minutes, until firm.
- Cut chilled rice into small rectangles.
- Heat vegetable oil in a skillet. Fry rice rectangles until golden and crispy on both sides. Drain on a wire rack.
- Mix chopped tuna with kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice.
- Assemble by topping crispy rice with avocado slices, a spoonful of spicy tuna, sesame seeds, chives, and a jalapeño slice. Serve immediately.
Notes
- Swap ahi tuna with sushi-grade salmon for variation.
- Lightly sear tuna for a cooked version.
- Air fry rice squares for a lighter alternative to deep frying.
- Add a drizzle of eel sauce for sweetness.
- Best eaten fresh; prepare rice block ahead but fry the day of serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese-American
- Diet: Low Lactose
Nutrition
- Serving Size: 2 pieces
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg
