# Components:
→ 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 oz sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise (preferably Kewpie)
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 and Garnish
14 - 1/2 avocado, sliced or diced
15 - 1 teaspoon black sesame seeds (optional)
16 - Thinly sliced green onion (optional)
# Method:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a medium saucepan, 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 - In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 20 seconds to dissolve ingredients, then gently fold mixture into the cooked rice. Allow rice to cool to room temperature.
03 - Line an 8×8-inch pan with plastic wrap. Press cooled rice evenly into the pan about 3/4 inch thick. Cover and refrigerate for at least 1 hour to firm up.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds in a bowl. Mix gently and refrigerate until needed.
05 - Lift the chilled rice slab from the pan and cut into 16 equal squares or rectangles.
06 - Heat 1/2 inch 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 crispy rice square with a spoonful of spicy tuna, add a slice or piece of avocado, and sprinkle with black sesame seeds and green onion if desired. Serve immediately.
