Ingredients
Method
Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming gummy.
- In a rice cooker, combine the rinsed rice and 1.25 cups of water. Cook according to the rice cooker's instructions.
- Once cooked, transfer the rice to a mixing bowl. In a small bowl, mix together rice vinegar, sugar, and salt until dissolved.
- Gently fold the vinegar mixture into the rice with a spatula, being careful not to mash the grains. Allow the rice to cool to room temperature.
Make the Spicy Tuna Mixture
- In a mixing bowl, combine the diced sushi-grade tuna, mayonnaise, sriracha, soy sauce, and sesame oil. Stir until well combined.
- Taste the mixture and adjust the sriracha for desired spiciness. Set aside.
Form and Fry the Rice
- Once the rice is cool, wet your hands to prevent sticking. Take a small amount of rice (about 2 tablespoons) and form it into a compact rectangle or square.
- Repeat until all the rice is shaped. You should have about 12-16 pieces.
- In a frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully place the rice pieces in the oil.
- Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove and drain on paper towels.
Assemble and Serve
- Top each crispy rice piece with a generous spoonful of the spicy tuna mixture.
- Garnish with chopped green onions and serve immediately for the best texture.
Nutrition
Notes
For best results, use high-quality sushi-grade tuna and ensure the oil is hot enough before frying to achieve a crispy texture. Adjust the spice level in the tuna mixture according to your preference.