Crunchy rice squares with avocado, spicy tuna and crisp veggies, finished with sesame-lime dressing.
# What You'll Need:
→ Crispy rice
01 - 2 cups cooked sushi rice, cooled
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons vegetable oil (for frying)
→ Spicy tuna
06 - 7.1 ounces sashimi‑grade tuna, finely diced
07 - 2 tablespoons Japanese‑style mayonnaise (eg, Kewpie)
08 - 1 tablespoon sriracha or preferred chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 green onion, thinly sliced
→ Salad
12 - 1 large ripe avocado, diced
13 - 1 cup cucumber, diced
14 - 1/4 cup radishes, thinly sliced
15 - 1/4 cup shelled edamame (optional)
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons fresh cilantro or shiso, chopped (optional)
→ Dressing
18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey or agave syrup
22 - 1 teaspoon freshly grated ginger
23 - 1 tablespoon toasted sesame oil
# Method:
01 - Combine cooled sushi rice with rice vinegar, sugar and salt; press the mixture into a 1‑inch‑thick slab on parchment and chill in the refrigerator for 10 minutes to firm.
02 - Heat vegetable oil in a nonstick skillet over medium‑high. Cut the chilled rice slab into small squares or rectangles and fry until golden and crisp, about 2–3 minutes per side; drain on paper towels and let cool briefly.
03 - Whisk mayonnaise, sriracha, soy sauce and sesame oil in a bowl; fold in the diced tuna and sliced green onion gently to coat without breaking the fish.
04 - Toss diced avocado, cucumber, radishes, edamame (if using) and chopped cilantro or shiso in a separate bowl and season lightly if desired.
05 - Whisk together soy sauce, rice vinegar, lime juice, honey (or agave), grated ginger and toasted sesame oil until emulsified.
06 - Arrange crispy rice squares on serving plates, top each with a spoonful of spicy tuna, surround with the salad mix, drizzle with dressing and finish with toasted sesame seeds; serve promptly to preserve crisp texture.
