# What You Need:
→ Crispy Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - Vegetable oil for frying, enough to reach 1/2 inch depth in skillet
→ Spicy Tuna Mixture
07 - 6 oz sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise, preferably Kewpie
09 - 1 tablespoon Sriracha sauce
10 - 1 teaspoon soy sauce
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon finely chopped green onion
13 - 1/2 teaspoon toasted sesame seeds
→ Topping and Garnish
14 - 1/2 avocado, sliced or diced
15 - 1 teaspoon black sesame seeds, optional
16 - Thinly sliced green onion, optional
# How To Make:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 20 seconds until dissolved. Gently fold mixture into cooked rice, then allow rice to cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press cooled rice evenly into pan to a thickness of about 3/4 inch. Cover and refrigerate for at least 1 hour to firm up.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds in a bowl. Mix gently and refrigerate until ready to assemble.
05 - Remove chilled rice slab from pan and cut into 16 equal rectangles. Heat vegetable oil to a depth of 1/2 inch in a nonstick skillet over medium-high heat. Fry rice pieces in batches for 2 to 3 minutes per side, until golden and crispy. Drain on paper towels and let cool slightly.
06 - Top each rice piece with a spoonful of spicy tuna mixture, add a slice or dice of avocado, and garnish with black sesame seeds and sliced green onion if desired. Serve immediately.
