Golden crispy rice bites topped with creamy avocado, cucumber and bold spicy tuna, finished with sesame-lime dressing.
# What You Need:
→ Crispy Rice
01 - 2 cups cooked sushi rice, cooled
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons vegetable oil (for frying)
→ Spicy Tuna
06 - 7 ounces sashimi-grade tuna, finely diced
07 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
08 - 1 tablespoon sriracha
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, thinly sliced
→ Salad
12 - 1 large ripe avocado, diced
13 - 1 cup cucumber, diced
14 - 1/4 cup radishes, thinly sliced
15 - 1/4 cup shelled edamame (optional)
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons chopped cilantro or shiso leaves (optional)
→ Dressing
18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey or agave syrup
22 - 1 teaspoon freshly grated ginger
23 - 1 tablespoon toasted sesame oil
# How-To:
01 - Combine the cooled cooked sushi rice with rice vinegar, sugar and salt; press the mixture into a 1-inch-thick slab on parchment and refrigerate for 10 minutes to firm.
02 - Heat vegetable oil in a nonstick skillet over medium-high; cut the chilled rice slab into small squares or rectangles and fry, about 2–3 minutes per side, until golden and crisp; transfer to paper towels to drain and cool slightly.
03 - Whisk mayonnaise, sriracha, soy sauce and sesame oil in a bowl; fold in the diced tuna and sliced green onion gently to coat without overmixing; keep chilled until assembly.
04 - In a separate bowl, combine diced avocado, cucumber, radishes and edamame (if using) with chopped cilantro or shiso; toss gently to combine without mashing the avocado.
05 - Whisk together soy sauce, rice vinegar, lime juice, honey (or agave), grated ginger and toasted sesame oil until emulsified and balanced; adjust acidity or sweetness to taste.
06 - Arrange crispy rice squares on individual plates, top each square with a spoonful of spicy tuna, surround with the salad mix, drizzle with the dressing and finish with toasted sesame seeds; serve immediately.
