Crispy rice squares with creamy avocado and spicy tuna, brightened by cucumber, radish, edamame and sesame-ginger dressing.
# What You’ll Use:
→ For the Crispy Rice
01 - 2 cups cooked sushi rice (cooled)
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt
05 - 2 tablespoons vegetable oil (for frying)
→ For the Spicy Tuna
06 - 200g sashimi-grade tuna, finely diced
07 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
08 - 1 tablespoon sriracha or other chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely sliced
→ For the Salad
12 - 1 large ripe avocado, diced
13 - 1 cup cucumber, diced
14 - 1/4 cup radishes, thinly sliced
15 - 1/4 cup edamame (shelled, optional)
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons fresh cilantro or shiso leaves, chopped (optional)
→ For the Dressing
18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon lime juice
21 - 1 teaspoon honey or agave syrup
22 - 1 teaspoon grated fresh ginger
23 - 1 tablespoon toasted sesame oil
# How-To:
01 - Mix the cooled sushi rice with rice vinegar, sugar, and salt. Press into a 1-inch-thick slab on a parchment-lined tray. Chill in the fridge for 10 minutes.
02 - Heat vegetable oil in a nonstick skillet over medium-high heat. Cut rice into small squares or rectangles. Fry pieces until golden and crispy on both sides (about 2-3 minutes per side). Drain on paper towels and let cool.
03 - In a bowl, mix mayonnaise, sriracha, soy sauce, and sesame oil. Add diced tuna and green onion. Stir gently to coat.
04 - In a separate bowl, combine avocado, cucumber, radishes, edamame (if using), and cilantro or shiso.
05 - Whisk together all dressing ingredients in a small bowl.
06 - Arrange crispy rice squares on plates. Top each with a spoonful of spicy tuna. Surround with the salad mix. Drizzle with dressing and sprinkle with toasted sesame seeds. Serve immediately.
