Crispy rice squares topped with spicy tuna, avocado, sesame and spicy mayo—ideal finger food for parties.
# What You’ll Need:
→ Sushi Rice
01 - 1 cup sushi rice (uncooked)
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
→ Spicy Tuna Mixture
06 - 7 oz sushi‑grade tuna, finely diced
07 - 2 tablespoons mayonnaise (preferably Kewpie)
08 - 1 to 2 teaspoons Sriracha, to taste
09 - 1 teaspoon soy sauce
10 - 1/2 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced
→ Crispy Rice
12 - Cooked sushi rice from the sushi rice section, cooled and packed
13 - Neutral frying oil (vegetable or canola), for shallow frying
→ Toppings
14 - 1 ripe avocado, thinly sliced
15 - 1 to 2 teaspoons toasted sesame seeds
16 - Extra Sriracha or spicy mayonnaise, for drizzling
17 - Optional: sliced jalapeño or microgreens
# Step-by-Step Guide:
01 - Rinse the rice under cold water until the water runs clear. Combine rinsed rice and 1 1/4 cups water in a saucepan with a tight-fitting lid. Bring to a gentle boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Transfer the hot rice to a bowl and gently fold in 2 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt until evenly incorporated. Spread rice on a tray or shallow pan to cool completely to room temperature.
03 - Line a tray with plastic wrap. Press the cooled rice into a compact, even slab about 3/4 inch thick. Refrigerate the slab for at least 30 minutes to firm before cutting.
04 - Cut the chilled rice slab into 18–20 rectangles or squares. Heat a thin layer of neutral oil in a skillet over medium-high heat. Fry the rice pieces 2–3 minutes per side, or until golden brown and crisp. Transfer to paper towels to drain.
05 - In a bowl, combine the finely diced tuna with 2 tablespoons mayonnaise, 1–2 teaspoons Sriracha (adjust to heat preference), 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and the sliced green onion. Mix gently to combine and chill briefly to meld flavors.
06 - Place a thin avocado slice atop each crispy rice square. Spoon or gently mound the spicy tuna mixture onto the avocado. Sprinkle with toasted sesame seeds and drizzle with extra Sriracha or spicy mayonnaise. Add sliced jalapeño or microgreens if using.
07 - Serve immediately so the rice stays crisp. If holding briefly, keep assembled bites on a wire rack at room temperature and avoid stacking.
