Ingredients:

  • 1 cup (200g) Sushi Rice
  • 1 1/4 cups (300ml) Water
  • 1/4 cup (60ml) Neutral Oil (e.g., canola, vegetable, avocado)
  • 1/4 tsp (1.5g) Sea Salt
  • 8 ounces (225g) Sushi-Grade Tuna (fresh, diced into small pieces)
  • 2 tablespoons (30ml) Japanese Mayonnaise (Kewpie is preferred)
  • 1-2 teaspoons Sriracha (adjust to taste)
  • 1 teaspoon (5ml) Sesame Oil
  • 1 teaspoon (5ml) Soy Sauce
  • 2 tablespoons (30ml) Green Onion (thinly sliced), plus more for garnish
  • 1 tablespoon (15ml) Toasted Sesame Seeds, plus more for garnish
  • Optional: Masago or Tobiko (fish roe) for garnish (1 tablespoon)
  • Optional: Avocado (sliced or diced)
  • 2 tablespoons (30ml) Soy Sauce (for optional sauce)
  • 1 tablespoon (15ml) Rice Vinegar (for optional sauce)
  • 1/2 teaspoon (2.5ml) Sesame Oil (for optional sauce)
  • 1/2 teaspoon (2.5ml) Honey or Maple Syrup (optional, for a touch of sweetness)

Instructions:

  1. Cook sushi rice according to package instructions (or rice cooker instructions). Add salt to the rice after cooking and fluff with a rice paddle.
  2. Transfer the cooked rice to the baking dish and firmly press it down into an even layer. Let cool to room temperature, then cover and refrigerate for at least 1 hour (or overnight) to firm up.
  3. In a bowl, gently combine the diced tuna, Japanese mayonnaise, sriracha, sesame oil, soy sauce, and green onions. Mix carefully to avoid breaking the tuna apart too much. Set aside.
  4. Remove the rice from the refrigerator and cut it into small squares or rectangles (about 1.5 inches x 1.5 inches).
  5. Heat the oil in a small saucepan or frying pan over medium-high heat. Carefully add the rice squares in batches (don't overcrowd the pan) and fry until golden brown and crispy on all sides (about 2-3 minutes per side).
  6. Remove the fried rice squares with a slotted spoon or tongs and place them on a plate lined with paper towels to drain excess oil.
  7. Top each crispy rice square with a spoonful of the spicy tuna mixture. Garnish with extra green onions, toasted sesame seeds, masago/tobiko (optional), and avocado slices (optional). Drizzle with the sauce (optional). Serve immediately.