Spicy Tuna Crispy Rice Flavorful Homemade Delight

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 tablespoon sesame oil
• 0.5 pound sushi-grade tuna, diced
• 2 tablespoons mayonnaise (preferably Kewpie)
• 1 tablespoon sriracha sauce (or more to taste)
• 1 whole avocado, sliced
• 0.25 cup scallions, finely sliced
• 1 tablespoon furikake seasoning
• as needed for frying vegetable oil

Instructions

1. Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes until the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
2. Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir the mixture into the warm rice and fluff gently with a fork. Allow the rice to cool to room temperature.
3. Prepare the Spicy Tuna: In a mixing bowl, combine the diced tuna, mayonnaise, and sriracha. Adjust the sriracha to your taste for desired spiciness, mixing well until the tuna is uniformly coated.
4. Shape the Crispy Rice: Once the sushi rice has cooled, use your hands to shape the rice into rectangular patties, about 2 inches long and 1 inch thick. You should have about 8-10 rice cakes.
5. Fry the Rice Cakes: In a large skillet, heat vegetable oil over medium-high heat. Carefully add the rice patties and fry until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
6. Assemble the Dish: Top each crispy rice patty with a generous spoonful of the spicy tuna mixture. Add a slice of avocado on top and sprinkle with scallions and furikake for extra flavor.
7. Serve and Enjoy: Serve your Spicy Tuna Crispy Rice immediately while the rice is warm and crispy.