Spicy Tuna & Crispy Rice Bites

Instructions

1. 1

   Rinse the sushi rice thoroughly until water runs clear. Cook the rice in a medium saucepan with 1.25 cups of water according to package directions. (Approximately 20 minutes)

   ~20 min
2. 2

   While the rice is cooking, whisk together the rice vinegar, sugar, and salt in a small bowl. Once the rice is cooked, transfer it to a mixing bowl and gently fold in the vinegar mixture. Let it cool slightly.

   ~5 min
3. 3

   Dice the sushi-grade tuna into small, uniform pieces. In a separate bowl, combine the diced tuna with mayonnaise, sriracha, sesame oil, finely chopped green onions, and soy sauce. Mix gently to combine.

   ~5 min
4. 4

   Once the rice is cool enough to handle, press it into a greased rectangular dish or a small baking pan (about 8x8 inches) to a thickness of about 1/2 inch. Chill in the refrigerator for at least 30 minutes to firm up.

   ~30 min
5. 5

   Once the rice is firm, cut it into desired shapes (squares or rounds work well) using a knife or cookie cutter. Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Fry the rice cakes for 3-4 minutes per side until golden brown and crispy.

   ~10 min
6. 6

   Drain the crispy rice cakes on paper towels. Top each rice cake with a generous spoonful of the spicy tuna mixture. Garnish with toasted sesame seeds.

   ~2 min