# 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, approximately 1/2 inch depth
→ 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)
# How To Make It:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in medium 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 - In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 20 seconds to dissolve. Gently fold mixture into cooked rice and let cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press cooled rice evenly into pan about 3/4 inch thick. Cover and refrigerate at least 1 hour until firm.
04 - In a bowl, combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds. Mix gently and refrigerate until needed.
05 - Remove rice slab from pan and cut into 16 equal squares.
06 - Heat vegetable oil about 1/2 inch deep in a nonstick skillet over medium-high heat. 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, a slice of avocado, and sprinkle with black sesame seeds and sliced green onion if desired. Serve immediately.
