Ingredients
Sushi Rice
- 1.5 cups sushi rice, rinsed until water is clear
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
Spicy Tuna
- 1 pound ahi tuna, sushi grade, finely chopped
- 3 tablespoons Japanese kewpie mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce (for sushi and sashimi preferred)
- 2 teaspoons sesame oil
- 1-2 teaspoons lime juice, to taste
Garnish
- Avocado, thinly sliced
- Toasted sesame seeds
- Chives or scallions, minced
- Jalapeño or serrano pepper, sliced
Instructions
- Prepare the rice: Thoroughly rinse the sushi rice 4-5 times until the water turns clear. Add the rinsed rice, water, and salt to a rice cooker and cook until done.
- Add flavoring to rice: In a small bowl, mix rice vinegar, sugar, and sesame oil until the sugar dissolves. Transfer the cooked rice to a large bowl and toss gently with the vinegar mixture to combine evenly.
- Shape and chill rice: Place the seasoned rice into a small square baking tray lined with plastic wrap and press it into a 1/2-inch-thick square block. Wrap the block and refrigerate for at least 1 hour to allow it to firm up, making it easier to cut. Alternatively, freeze for about 30 minutes.
- Cut the rice: Remove the chilled block from the tray and cut it into bite-sized rectangles suitable for frying.
- Pan-fry the rice: Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat for about 30 seconds. Carefully place the rice rectangles into the hot oil, spacing them about 2 inches apart. Fry on medium-high heat for 3 minutes or until golden brown, then flip and fry the other side for 2-3 minutes. Remove and drain on a wire rack placed over a lined baking sheet to get rid of excess oil.
- Prepare spicy tuna mixture: Combine chopped ahi tuna, Japanese kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a bowl and mix thoroughly until well combined and creamy.
- Assemble the appetizer: Top each crispy rice rectangle with a spoonful of the spicy tuna mixture. Garnish with a slice of avocado, a sprinkle of toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for extra heat.
Notes
- Use sushi-grade ahi tuna for the best flavor and safety.
- Make sure to rinse the rice thoroughly to remove excess starch for a better crispy texture.
- Chilling the rice block is essential to achieve clean cuts and crunchy fried pieces.
- Adjust the amount of Sriracha and jalapeño slices to control the spiciness according to your preference.
- Serve immediately after assembling to enjoy the crunch of the rice and freshness of the toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten Free
