Scale

For the Crispy Rice:

2 cups sushi rice, cooked and cooled

2 tsp rice vinegar

1 tsp sugar

½ tsp salt

2–3 tbsp vegetable oil (for frying)

For the Spicy Tuna:

6 oz (170 g) sushi-grade tuna, finely diced

2 tbsp mayonnaise

1 tsp sriracha (adjust to taste)

1 tsp soy sauce

½ tsp sesame oil

1 green onion, thinly sliced

For Garnish:

1 small avocado, diced

Sesame seeds

Thinly sliced nori (optional)

Prepare the Rice:
- Mix cooked rice with rice vinegar, sugar, and salt.
- Press rice into a small pan or mold about ½ inch thick. Let it chill in the fridge for 15 minutes to firm up.
Form and Fry Crispy Rice Bites:
- Cut the chilled rice into small squares (~1½ inch).
- Heat vegetable oil in a non-stick skillet over medium heat.
- Fry rice squares 2–3 minutes per side until golden and crispy. Drain on paper towels.
Prepare the Spicy Tuna:
- In a small bowl, mix diced tuna, mayonnaise, sriracha, soy sauce, sesame oil, and green onion.
Assemble the Bites:
- Place a spoonful of spicy tuna on each crispy rice square.
- Top with diced avocado, sesame seeds, and optional nori strips.
Serve:
- Serve immediately as an appetizer or party snack.

For extra crunch, lightly coat the rice squares with panko before frying.

Adjust sriracha to control spiciness.

Can also drizzle with unagi sauce or spicy mayo for extra flavor and visual appeal.