Spicy Tuna Crispy Rice with Caviar by Rahmandaniel

Ingredients

• 2 cup cooked sushi rice, cooled
• 200g (7 oz) sushi-grade tuna, finely diced
• 1 tbsp sriracha
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp caviar (for topping)
• 1/2 cup vegetable oil (for frying)
• 1 tbsp green onion, thinly sliced

Instructions

1. Press the cooked, slightly sticky rice into a rectangular container lined with plastic wrap, chill for 1 hour to firm up.
2. Cut the chilled rice block into uniform rectangles, approximately 2x1 inches until ready to serve.
3. Heat vegetable oil in a pan over medium-high heat and fry rice rectangles for 3-4 minutes per side until golden and crispy.
4. Combine diced tuna, sriracha, soy sauce, and sesame oil in a bowl, mixing until well incorporated.
5. Place a spoonful of the spicy tuna mixture onto each crispy rice cake.
6. Garnish each piece with a small dollop of caviar and a sprinkle of green onions before serving immediately until ready to serve.