Description
A delightful dish that combines the creamy texture of avocado and spicy ahi tuna served on crispy rice squares, capturing the essence of summer.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound fresh ahi tuna, diced
- 1 avocado, sliced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 jalapeño, sliced
- Vegetable oil for frying
- Sesame seeds (optional) for garnish
Instructions
- Rinse sushi rice under cold water until water runs clear. Cook rice in a rice cooker or pot with water according to package instructions.
- Once cooked, combine rice vinegar, sugar, and salt in a small bowl, and gently fold into the warm rice. Let cool.
- In a bowl, mix diced ahi tuna with mayonnaise and sriracha. Adjust spiciness to taste.
- Form cooled sushi rice into small squares or rectangles.
- Heat oil in a pan over medium-high heat, and fry the rice squares until golden and crispy on both sides.
- Assemble the dish by placing a spoonful of spicy tuna on each crispy rice piece topped with a slice of avocado and a jalapeño slice.
- Garnish with sesame seeds if desired, and serve immediately.
Notes
For the best flavor, use sushi-grade fish and freshly sliced avocados. Adjust sriracha to your preferred spice level.
