Ingredients
F
For the Sticky Rice
s
1 ½ cups short grain sushi rice
w
2 cups water
r
¼ cup rice vinegar
s
4 teaspoons sugar
s
1 teaspoon salt
p
½ piece of dried Kombu seaweed (optional)
O
Oil for frying
F
For the Spicy Tuna
a
1 pound ahi tuna
m
2 ½ tablespoons mayonnaise
S
1 ½ tablespoons Sriracha
s
1 tablespoon soy sauce
s
1 ½ teaspoons sesame oil
l
2 teaspoons lemon zest
F
For Serving:
j
1 jalapeño, sliced
S
Spicy mayo
S
Soy glaze
a
1 avocado, smashed or thinly sliced
Directions
1
Prepare the Sticky Rice:
1
Rinse the rice under cold water until the water runs clear.
2
Combine the rice and water in a saucepan and bring to a boil. Reduce heat to medium and cook until most of the water has evaporated.
3
Place the seaweed on top of the rice, cover with a lid, reduce heat to low, and cook for another 20 minutes.
4
In a small saucepan, gently heat the vinegar, sugar, and salt until the sugar dissolves. Pour this mixture over the cooked rice and gently mix.
5
Shape and Refrigerate the Rice:
1
Line a small square baking tray with plastic wrap. Place the rice into the tray, pressing it into a 1/2 inch thick square. Wrap and refrigerate for at least 1 hour or overnight.
2
Once set, cut the rice into cubes. Heat oil in a skillet over medium-high heat. Fry the rice cubes until golden brown on each side.
3
Prepare the Tuna:
1
Finely chop the tuna and combine with mayonnaise, Sriracha, sesame oil, soy sauce, and lemon zest. Mix well and adjust flavors to taste.
2
Assemble and Serve:
1
Using a spoon, place about ½ teaspoon of spicy mayo on top of each fried rice cube. Layer with avocado, then top with the spicy tuna mixture. Drizzle with soy glaze and garnish with a slice of jalapeño.
2
Serve immediately and enjoy!
