Scale

For the crispy rice:

2 cups cooked sushi rice

1 tbsp rice vinegar

Salt, to taste

Neutral oil (for frying)

For the spicy tuna:

1 cup sushi-grade tuna, finely diced

2 tbsp mayo (Kewpie if available)

1 tsp sriracha (or more to taste)

1 tsp soy sauce

Optional: sesame oil or chili oil

Toppings/Garnish:

Sliced avocado

Sesame seeds

Green onions or chives

Jalapeño slices

Mix rice with rice vinegar and a pinch of salt. Press firmly into a lined dish about ½ inch thick and chill until firm (30–60 mins).

Cut into small rectangles. Heat oil in a skillet and fry each piece until golden and crispy on both sides. Drain on paper towels.

In a bowl, mix tuna with mayo, sriracha, soy sauce, and optional oils.

Top each rice bite with a spoonful of spicy tuna and your favorite garnishes. Serve immediately!