Ingredients
Scale
- 2 cups cooked sushi rice
- 1/4 cup rice vinegar
- 1/4 teaspoon salt
- 1/2 pound sushi-grade tuna, diced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 avocado, sliced
- 1 tablespoon sesame seeds
- Soy sauce for serving
- Chives for garnish
Instructions
- In a bowl, mix cooked sushi rice with rice vinegar and salt. Spread the rice evenly in a square pan and let it cool.
- Once the rice has cooled, cut the rice into bite-sized squares.
- In another bowl, combine diced tuna, mayonnaise, and sriracha. Adjust the sriracha according to your heat preference.
- Heat oil in a pan over medium-high heat. Fry the rice squares until crispy on both sides, about 2-3 minutes each side.
- Top each crispy rice bite with a spoonful of the spicy tuna mixture and a slice of avocado.
- Serve immediately with soy sauce on the side for dipping.
Notes
For best results, serve fresh. Store rice squares and tuna mixture separately in airtight containers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg