Spicy Tuna Crispy Rice

Rinse the sushi rice thoroughly under cold water.

In a pot, combine the rinsed rice and water. Bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 20 minutes.

After 20 minutes, turn off the heat and let the rice sit, still covered, for an additional 10 minutes.

While the rice cooks, prepare the seasoning. In a small microwave-safe bowl, combine the sugar, rice vinegar, and a pinch of salt.

Microwave for about 30 seconds, or until the sugar is completely dissolved. Stir in the sesame oil.

Pour the vinegar mixture over the cooked rice and gently fold to combine.

Line an 8x8 inch pan with plastic wrap. Press the seasoned rice firmly and evenly into the pan.

Cover the rice with more plastic wrap and refrigerate until completely cold and firm, for at least 2 hours.

To make the spicy tuna, combine mayonnaise and sriracha in a bowl, adjusting the sriracha to your desired level of spiciness.

Finely chop the sushi-grade tuna and add it to the spicy mayo. Mix until well combined.

Once the rice is chilled, remove it from the pan and cut it into small rectangles.

Heat a generous amount of vegetable oil in a skillet over medium-high heat.

Carefully place the rice cakes in the hot oil and pan-fry for about 4 minutes per side, until golden brown and crispy.

Remove the crispy rice from the skillet and let them drain on a paper towel-lined plate.

To assemble, top each crispy rice cake with a layer of mashed avocado.

Add a spoonful of the spicy tuna mixture on top of the avocado.

Serve immediately, with soy sauce for dipping if desired.