Description
Crispy rice with spicy tuna and avocado delivers a sensational Japanese-inspired fusion of textures and flavors. Delicate sushi rice gets perfectly seared, topped with zesty tuna and creamy avocado, promising a restaurant-quality experience you can savor at home.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked sushi rice
- 1/2 pound (226 grams) sushi-grade tuna
- 1 avocado
Sauce and Seasoning Ingredients:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon spicy soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
Garnish Ingredients:
- 2 tablespoons green onions
- Seaweed sheets
- Lemon wedges
Instructions
- Prepare a non-stick skillet over medium-high heat, creating an optimal surface for transforming chilled sushi rice into a crispy base.
- Carefully distribute rice across the skillet, pressing firmly with a spatula to create an even, compact layer that will develop a golden-brown exterior.
- Cook rice for approximately 4 minutes on each side, monitoring the heat to achieve a perfectly crisp texture without burning, then transfer to a cooling surface.
- Craft the spicy tuna mixture by gently combining diced sushi-grade tuna with mayonnaise, sriracha, soy sauce, and sesame oil, ensuring an even and harmonious coating.
- Arrange the crispy rice on a serving plate, creating a foundation for the vibrant tuna topping.
- Layer the spicy tuna mixture atop the crispy rice, creating an enticing contrast of textures and flavors.
- Enhance the dish with delicate avocado slices, finely chopped green onions, sprinkled sesame seeds, and elegant seaweed strips.
- Optional: Drizzle with a complementary spicy soy sauce for an extra flavor dimension.
- Accompany the dish with fresh lemon wedges, allowing diners to add a bright, citrusy accent to taste.
- Serve immediately to preserve the rice’s crispness and the tuna’s pristine quality.
Notes
- Choose sushi-grade tuna from a reputable fishmonger to ensure freshness and safety for raw consumption.
- Use day-old cold rice for maximum crispiness, as refrigerated rice holds its shape better when pan-frying.
- Adjust spice levels by increasing or decreasing sriracha sauce according to personal heat tolerance.
- Create a gluten-free version by substituting soy sauce with tamari and using gluten-free mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 570
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 40 mg