Ingredients

• For rice:
• 2 cups sushi rice, rinsed until water runs clear
• 2 1/4 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 3 tbsp vegetable oil, for frying
• For spicy tuna:
• 1/2 lb sushi-grade tuna, finely diced
• 2 tbsp mayonnaise
• 1 tbsp sriracha sauce (adjust to taste)
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 green onion, finely chopped
• For garnish:
• 1 avocado, thinly sliced
• 1 tbsp toasted sesame seeds
• 2 tbsp sliced green onions
• to taste soy sauce, for serving
• to taste spicy mayo, for drizzling (optional)

Instructions

1. 1 Cook the sushi rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 more minutes.
2. 2 While the rice is cooking, prepare the sushi vinegar mixture by combining rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar and salt dissolve. Remove from heat and allow to cool.
3. 3 Transfer the cooked rice to a large, wide bowl. Using a rice paddle or wooden spoon, gently fold in the vinegar mixture while fanning the rice to help it cool quickly. Continue until the rice is room temperature.
4. 4 Line a 9x13 inch baking dish with plastic wrap, leaving overhang on all sides. Press the seasoned rice firmly into the dish, creating an even layer about 1/2 inch thick. Cover with the overhanging plastic wrap and refrigerate for at least 1 hour or overnight.
5. 5 Once the rice is chilled, remove from the refrigerator and cut into 2-inch squares or rectangles.
6. 6 Prepare the spicy tuna: In a medium bowl, gently combine the diced tuna, mayonnaise, sriracha, sesame oil, soy sauce, and green onion. Cover and refrigerate until ready to use.
7. 7 Heat vegetable oil in a large non-stick skillet over medium-high heat. Working in batches, place the rice squares in the hot oil, pressing down gently with a spatula to ensure even contact with the pan.
8. 8 Cook until the bottom is golden brown and crispy, about 3-4 minutes. Carefully flip and cook the other side until crispy, about 2-3 minutes more. Transfer to a paper towel-lined plate.
9. 9 To assemble, place the crispy rice squares on a serving plate. Top each square with a spoonful of the spicy tuna mixture and a slice of avocado.
10. 10 Garnish with toasted sesame seeds and sliced green onions. Drizzle with spicy mayo if desired.
11. 11 Serve immediately with soy sauce on the side for dipping.