# What You’ll Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
→ Spicy Tuna Mixture
06 - 200 g sushi-grade tuna, finely diced
07 - 2 tbsp mayonnaise (preferably Kewpie)
08 - 1-2 tsp Sriracha (to taste)
09 - 1 tsp soy sauce
10 - 1/2 tsp sesame oil
11 - 1 green onion, finely chopped
→ Crispy Rice
12 - Cooked sushi rice (from above), cooled
13 - Neutral oil, for frying
→ Toppings
14 - 1 avocado, thinly sliced
15 - 1-2 tsp sesame seeds
16 - Extra Sriracha or spicy mayo, for drizzling
17 - Optional: sliced jalapeño, microgreens
# Directions:
01 - Rinse the rice well and combine with water in a saucepan. Bring to a boil, then simmer covered for 15 minutes. Remove from heat and let stand for 10 minutes. Transfer to a bowl, stir in rice vinegar, sugar, and salt. Cool completely.
02 - Line a tray with plastic wrap. Press cooled rice into a flat, compact 2-cm thick layer. Chill in the refrigerator for at least 30 minutes. Cut into rectangles or squares. Heat neutral oil in a skillet over medium-high. Fry rice pieces until golden and crispy, 2-3 minutes per side. Drain on paper towels.
03 - In a bowl, combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and green onion. Mix gently and chill.
04 - Place a slice of avocado on each crispy rice square. Top with spicy tuna mixture. Garnish with sesame seeds, extra Sriracha or spicy mayo, and optional toppings.
05 - Serve immediately for maximum crispiness.
