1. Cook the sushi rice
Rinse the rice until the water runs clear.
Cook with 2 cups of water (rice cooker or stovetop).
While still warm, mix in rice vinegar, sugar, and salt. Let cool.
2. Make the crispy rice
Press the rice into a parchment-lined container, about 2–3 cm thick.
Refrigerate for at least 1 hour until firm.
Cut into small rectangles or squares.
Pan-fry in a little oil over medium heat until golden and crispy on all sides.
3. Prepare the spicy tuna
Dice the tuna into small cubes.
Mix with mayonnaise, sriracha, soy sauce, lime juice, and sesame oil.
4. Prep toppings
Slice the avocado.
Thinly slice the chili pepper.
Chop the scallions.
5. Assemble
Top each crispy rice piece with:
A spoonful of spicy tuna
A slice of avocado
Garnish with chili slices and scallions.
6. Finish
Sprinkle with toasted sesame seeds.
Optional: drizzle with extra soy sauce or spicy mayo.
