Golden fried rice squares crowned with creamy, spicy tuna and avocado for bold, sushi-inspired bites.
# What You'll Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
→ Spicy Tuna Mixture
06 - 6 oz sushi-grade tuna, finely diced
07 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
08 - 2 teaspoons Sriracha or other chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced
12 - 1 teaspoon toasted sesame seeds
→ For Frying
13 - 1/2 cup vegetable oil (for pan-frying)
→ Garnish
14 - 1 small avocado, sliced
15 - Additional sliced green onion
16 - Microgreens or nori strips (optional)
# How to Make It:
01 - Rinse the sushi rice under cold running water until the water runs clear. Combine the rinsed rice and 1 1/4 cups water in a medium pot; 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 - Whisk together rice vinegar, sugar and salt in a small bowl until the sugar dissolves. Gently fold the vinegar mixture into the hot rice without overworking the grains. Spread the seasoned rice on a parchment-lined baking sheet and press into a single 1/2-inch thick rectangle. Refrigerate until firm, at least 30 minutes.
03 - In a chilled bowl, combine the finely diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, sliced green onion and toasted sesame seeds. Taste and adjust heat or seasoning as needed, then refrigerate until ready to assemble.
04 - Remove the chilled rice slab from the refrigerator and use a sharp knife to cut it into 16 even squares or rectangles. Keep the rice pieces tight so they hold together during frying.
05 - Heat 1/2 cup vegetable oil in a non-stick skillet over medium-high heat until shimmering. Fry the rice pieces in batches, 2 to 3 minutes per side, pressing gently with a spatula to ensure even contact, until each side is golden and crisp. Transfer to paper towels to drain.
06 - Top each crispy rice piece with a spoonful of the spicy tuna mixture. Garnish with avocado slices, extra green onion and microgreens or nori strips if desired. Serve immediately so the rice remains crisp.
