# What You'll Need:
→ Crispy Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - Vegetable oil for frying
→ Spicy Tuna
07 - 6 ounces sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise (preferably Kewpie)
09 - 1 tablespoon Sriracha
10 - 1 teaspoon soy sauce
11 - 1 teaspoon sesame oil
12 - 1 teaspoon finely chopped green onion
13 - 1/2 teaspoon toasted sesame seeds
→ Topping and Garnish
14 - 1/2 avocado, sliced or diced
15 - 1 teaspoon black sesame seeds (optional)
16 - Thinly sliced green onion (optional)
# Directions:
01 - Rinse sushi rice under cold water until clear. Combine rice and water in saucepan, bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds until dissolved. Gently fold into cooked rice and cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press the cooled rice evenly about 3/4 inch thick. Cover and refrigerate for at least 1 hour until firm.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds in a bowl. Mix gently and refrigerate until use.
05 - Lift rice slab from pan, cut into 16 equal squares.
06 - Heat vegetable oil in a nonstick skillet to 350°F (180°C) about 1/2 inch deep. Fry rice pieces in batches, 2 to 3 minutes per side, until golden and crispy. Drain on paper towels and let cool slightly.
07 - Top each crispy rice square with a spoonful of spicy tuna, add a piece of avocado, and sprinkle with black sesame seeds and green onion if desired. Serve immediately.
