Crunchy fried rice squares topped with creamy avocado, bold spicy tuna, cucumber and sesame for a vibrant, textural main.
# What You 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 oz sashimi‑grade tuna, finely diced
07 - 2 tablespoons mayonnaise (preferably Japanese-style)
08 - 1 tablespoon sriracha or preferred chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely 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 leaves, chopped (optional)
→ Dressing
18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon fresh lime juice (about 1 lime)
21 - 1 teaspoon honey or agave syrup
22 - 1 teaspoon freshly grated ginger
23 - 1 tablespoon toasted sesame oil
# Directions:
01 - Combine cooled sushi rice with rice vinegar, sugar and salt; press into a 1‑inch‑thick slab on parchment and refrigerate for 10 minutes to firm.
02 - Trim the chilled rice slab into 1½–2 inch squares or rectangles; heat vegetable oil in a nonstick skillet over medium‑high and fry rice pieces 2–3 minutes per side until golden and crisp; transfer to paper towels to drain and cool.
03 - Whisk mayonnaise, sriracha, soy sauce and sesame oil in a bowl; fold in diced tuna and sliced green onion gently to coat evenly; keep chilled until assembly.
04 - Toss diced avocado, cucumber, radishes, edamame (if using) and chopped cilantro or shiso in a bowl; season lightly if desired and hold refrigerated.
05 - Whisk together soy sauce, rice vinegar, lime juice, honey (or agave), grated ginger and toasted sesame oil until emulsified.
06 - Arrange crispy rice pieces on individual plates, top each with a spoonful of spicy tuna, surround with the salad mix, drizzle with dressing and finish with toasted sesame seeds; serve immediately to preserve crispness.
