Ingredients
For the Crispy Rice:
- 2 cups cooked Riceland Long-Grain White Rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp vegetable oil
For the Spicy Tuna:
- 8 oz sushi-grade tuna
- 2 tbsp sriracha
- 1 tbsp mayonnaise
- 1 tsp sesame oil
- 1 tsp soy sauce
For the Toppings:
- 1 avocado
- 2 tbsp spicy mayo
- 2 tbsp eel sauce
- 1 tbsp sesame seeds
- 1 tbsp green onions, finely chopped
- 1 tsp tobiko or masago (optional, for garnish)
Instructions
- Mix rice vinegar and sugar until dissolved, then fold into the cooked rice. Let it cool to room temperature.
- Line a baking dish with parchment paper. Press the sushi rice firmly into the dish, creating an even layer about 1 inch thick.
- Refrigerate for at least 30 minutes to allow the rice to firm up.
- Remove the rice from the dish and cut it into squares or rectangles.
- Heat oil in a skillet over medium heat. Fry the rice squares on both sides until golden and crispy (about 2-3 minutes per side). Transfer to a paper towel to drain excess oil.
- In a bowl, combine chopped tuna, sriracha, mayonnaise, sesame oil, and soy sauce. Mix well and adjust seasoning to taste.
- Top each crispy rice square with a small scoop of spicy tuna.
- Add a thin slice of avocado or a dollop of mashed avocado on top.
- Drizzle spicy mayo and eel sauce over the assembled squares
Sprinkle with sesame seeds, green onions, and tobiko or masago for extra flavor and texture.