Description
A delightful dish featuring crispy rice topped with marinated spicy tuna and fresh avocado, perfect for a quick yet impressive meal.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 oz fresh tuna (ahi), cubed
- 2 tablespoons sriracha or spicy mayo
- 1 tablespoon soy sauce
- 1 avocado, sliced
- Jalapeño slices
- Sesame seeds (optional)
- Vegetable oil (for frying)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions.
- Once cooked, mix rice with rice vinegar, sugar, and salt. Allow it to cool to room temperature.
- Spread the rice on a baking sheet and press into a flat layer. Chill until firm, then cut into rectangles.
- Heat vegetable oil in a pan and fry the rice rectangles until crispy and golden on each side.
- While the rice is cooling, prepare the spicy tuna mixture by mixing cubed fresh tuna with sriracha or spicy mayo and soy sauce to taste.
- To assemble, top each crispy rice rectangle with a dollop of the spicy tuna mixture, a slice of avocado, and a jalapeño slice.
- Garnish with sesame seeds if desired and serve immediately.
Notes
For added texture, dust the rice rectangles with sesame seeds before frying. Adjust the spice level using different amounts of sriracha or spicy mayo.