A sensational appetizer that combines the freshness of sushi with a delightful crunch, featuring seared tuna with crispy rice and a creamy spicy mayo sauce.
Ingredients
Scale:
2 cups sushi rice
2 ½ cups water
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon salt
Vegetable oil (for frying)
8 ounces sushi-grade tuna, diced
2 tablespoons mayonnaise
1 tablespoon sriracha sauce
1 teaspoon sesame oil
1 green onion, finely chopped
Salt, to taste
Sesame seeds, toasted
Chopped green onions
Pickled ginger (optional)
Nori strips (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the rinsed rice with water in a rice cooker or saucepan according to instructions, about 18-20 minutes.
Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold into the cooked rice and let it cool.
Wet your hands and scoop 2 tablespoons of the cooled rice to form small rectangular shapes.
Fry the shaped rice pieces in hot vegetable oil for 2-3 minutes on each side until golden brown and crispy.
Combine diced tuna, mayonnaise, sriracha, sesame oil, green onion, and salt in a bowl; mix gently.
Top each crispy rice piece with a spoonful of the spicy tuna mixture.
Garnish with sesame seeds and chopped green onions, and serve with pickled ginger and nori strips if desired.
