How to Make Spicy Tuna Crispy Rice

• Rinse the sushi rice under cold water until the water runs clear. Cook with water and a pinch of salt to achieve the perfect sticky consistency that binds the rice together.
• In a separate bowl, whisk together rice vinegar, sugar, and sesame oil. Gently fold this mix into the cooked rice, ensuring it’s evenly distributed for that delicious tangy flavor.
• Press the flavored rice into a square baking tray, smoothing it out to create an even layer. Chill in the fridge for at least an hour, allowing it to firm up for easier cutting.
• Once chilled, take the set rice out of the tray and cut it into bite-sized rectangles. Each piece should be just the right size for snacking!
• Heat a bit of oil in a skillet over medium heat. Carefully add the rice rectangles and fry until golden brown and crispy on both sides, about 5-6 minutes total.
• In a mixing bowl, combine the chopped sushi-grade tuna, Kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix until well combined and creamy.
• Place a slice of avocado on each crispy rice piece, then top with a generous dollop of the spicy tuna mixture. Finish with a sprinkle of toasted sesame seeds, chopped chives, and jalapeño slices for that extra flair.