Golden fried rice bites topped with creamy spicy tuna, avocado slices, and scallions for crunchy, savory contrast.
# What You'll Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon fine salt
→ Spicy Tuna Mixture
06 - 6 ounces sushi‑grade tuna, finely diced
07 - 2 tablespoons mayonnaise (Kewpie recommended)
08 - 2 teaspoons Sriracha
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced
12 - 1 teaspoon toasted sesame seeds
→ For Frying
13 - 1/2 cup vegetable oil (for shallow pan‑frying)
→ Garnish
14 - 1 small avocado, sliced
15 - Additional sliced green onion
16 - Microgreens or nori strips (optional)
# Step-by-Step Guide:
01 - Rinse the sushi rice under cold running water until the water runs clear. Combine rice and 1 1/4 cups water in a medium pot, bring to a boil, then reduce heat, cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Whisk together 2 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt until dissolved. Gently fold the dressing into the warm rice with a cutting motion to avoid crushing the grains. Spread the rice onto a parchment‑lined baking sheet and press firmly into a 1/2‑inch (about 1.3 cm) thick rectangle. Chill in the refrigerator until firm, at least 30 minutes.
03 - In a bowl, combine the diced tuna, 2 tablespoons mayonnaise, 2 teaspoons Sriracha, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, sliced green onion and 1 teaspoon toasted sesame seeds. Mix until evenly coated and refrigerate until assembly.
04 - Remove the chilled rice slab from the refrigerator and cut into 16 even squares or rectangles using a sharp knife. Pat any loose grains to secure each piece.
05 - Heat 1/2 cup vegetable oil in a nonstick skillet over medium‑high heat until shimmering. Fry rice pieces in batches, 2–3 minutes per side, turning once, until golden brown and crisp. Transfer to paper towels to drain.
06 - Top each crispy rice square with a spoonful of the spicy tuna mixture. Garnish with avocado slices, extra green onion and microgreens or nori strips as desired. Serve immediately while the rice is hot and crisp.
