Spicy Tuna Crispy Rice by Elizabethwu

Ingredients

• 2 cup sushi rice, cooked and cooled
• 1 tbsp rice vinegar
• 1 tsp sugar
• 225g (8 oz) sashimi-grade tuna, finely diced
• 3 tbsp kewpie mayonnaise
• 1 tsp sriracha (adjust to taste)
• 1 avocado, thinly sliced
• 1 jalapeno, thinly sliced
• 1/2 cup vegetable oil (for frying)

Instructions

1. Mix cooked rice with rice vinegar and sugar, then press firmly into a lined square pan and refrigerate for 20 minutes to firm up.
2. Cut the chilled rice block into bite-sized rectangles.
3. Heat vegetable oil in a pan over medium-high heat and fry the rice cakes for 3-4 minutes per side until golden and crispy.
4. Combine diced tuna, Kewpie mayonnaise, and sriracha in a bowl until well incorporated.
5. Top each crispy rice cake with a slice of avocado and a spoonful of the spicy tuna mixture.
6. Garnish each piece with a slice of fresh jalapeño and serve immediately.