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Crispy Rice with Spicy Tuna

Pan-fried crispy rice cakes topped with spicy seasoned ahi tuna and sriracha mayo.
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Ingredients Method Notes

Ingredients
  

  • INGREDIENTS:
  • - 2 cups cooked sushi rice
  • - 8 oz sushi-grade ahi tuna
  • - 2 tbsp soy sauce
  • - 1 tbsp sriracha
  • - 1 tbsp mayo
  • - 1 tsp sesame oil
  • - 2 tbsp vegetable oil
  • - Sesame seeds green onion

Method
 

  1. Shape. Press rice into rectangles with wet hands.
  2. Fry. Pan-fry 2 to 3 minutes per side until golden.
  3. Mix. Combine tuna, soy sauce, sriracha, mayo, sesame oil.
  4. Top. Spoon tuna onto rice cakes.
  5. Serve. Garnish with green onion and sesame seeds.

Notes

- Use cooled sushi rice for best results.
- Only use sushi-grade tuna for raw preparation.
- Top right before serving for maximum crunch.