Ingredients:

  • 1 ½ cups (300g) sushi rice, rinsed until water runs clear
  • 1 ½ cups (360ml) water
  • ¼ cup (60ml) rice vinegar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) salt
  • 2 tablespoons neutral oil (vegetable, canola, or avocado oil)
  • 1 pound (450g) sushi-grade tuna, finely diced
  • 3 tablespoons Japanese mayonnaise (Kewpie is recommended)
  • 2 tablespoons sriracha (or to taste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 scallion, thinly sliced
  • 1 tablespoon masago or tobiko (optional, for garnish)
  • Toasted sesame seeds
  • Thinly sliced scallions
  • Nori seaweed sheets, cut into thin strips (optional)

Instructions:

  1. Combine rice and water in a rice cooker or pot. Cook according to package directions or until water is absorbed and rice is tender.
  2. While rice is cooking, whisk together rice vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved.
  3. Gently fold the vinegar mixture into the cooked rice. Spread the rice evenly into the prepared baking pan, pressing down firmly. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
  4. While the rice is chilling, combine diced tuna, mayonnaise, sriracha, soy sauce, sesame oil, and scallions in a large bowl. Mix gently to combine.
  5. Once the rice is chilled and firm, remove it from the pan and cut into small rectangles or squares.
  6. Heat oil in a non-stick skillet over medium-high heat. Fry the rice squares in batches until golden brown and crispy on all sides (about 2-3 minutes per side). Be careful not to overcrowd the pan.
  7. Top each crispy rice square with a spoonful of spicy tuna mixture. Garnish with toasted sesame seeds, scallions, and masago (if using). Serve immediately with optional nori strips.