Crunchy fried sushi rice with creamy avocado, zingy spicy tuna and crisp cucumber, finished with sesame-lime dressing.
# What You'll Need:
→ Crispy rice
01 - 2 cups cooked sushi rice, cooled
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons vegetable oil for frying
→ Spicy tuna
06 - 7.1 ounces sashimi-grade tuna, finely diced
07 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
08 - 1 tablespoon sriracha or other chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced
→ Salad
12 - 1 large ripe avocado, diced
13 - 1 cup cucumber, diced
14 - 1/4 cup radishes, thinly sliced
15 - 1/4 cup shelled edamame (optional)
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons fresh cilantro or shiso leaves, chopped (optional)
→ Dressing
18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey or agave syrup
22 - 1 teaspoon grated fresh ginger
23 - 1 tablespoon toasted sesame oil
# How to Make It:
01 - Combine the cooled sushi rice with rice vinegar, sugar and salt until evenly seasoned. Press the rice into a 1-inch-thick slab on parchment and refrigerate for 10 minutes to firm.
02 - Heat vegetable oil in a nonstick skillet over medium-high heat. Cut the chilled rice slab into small squares or rectangles and fry until golden and crisp, about 2–3 minutes per side. Transfer to paper towels to drain and cool slightly.
03 - In a bowl, whisk mayonnaise, sriracha, soy sauce and sesame oil until smooth. Gently fold in the diced tuna and sliced green onion, keeping the mixture chilled until assembly.
04 - Combine avocado, cucumber, radishes, edamame (if using) and chopped herbs in a separate bowl. Toss lightly to integrate without mashing the avocado.
05 - Whisk together soy sauce, rice vinegar, lime juice, honey, grated ginger and toasted sesame oil until emulsified.
06 - Arrange crispy rice squares on plates, top each with a spoonful of the spicy tuna, surround with the salad mixture, drizzle dressing over the salad and rice, and finish with toasted sesame seeds. Serve immediately.
