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To make the best spicy tuna crispy rice, you need a few key ingredients. First, sushi rice is essential. It is short-grain and sticky, which helps hold the rice cakes together. You will need two cups of sushi rice and two cups of water.

Spicy Tuna Crispy Rice: A Homemade Delight from Well Seasoned Studio

Elevate your sushi nights with Spicy Tuna Crispy Rice, a delightful homemade twist that’s easy to make! This guide teaches you everything from selecting the perfect sushi rice to whipping up a creamy tuna mix with just the right amount of heat. With simple tips and a full recipe to follow, you’ll impress your friends and family in no time. Click to explore this mouthwatering recipe and become a sushi star in your own kitchen!
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Ingredients
  

2 cups sushi rice

2 cups water

1 tablespoon rice vinegar

1 teaspoon sugar

1/2 teaspoon salt

1 tablespoon vegetable oil (for frying)

1 pound sushi-grade tuna, diced

2 tablespoons mayonnaise (preferably Japanese Kewpie)

1 tablespoon sriracha sauce

1 teaspoon soy sauce

1 avocado, sliced

1 green onion, finely chopped

Sesame seeds (for garnish)

Nori sheets, cut into strips (for garnish)

Instructions
 

Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. If using a pot, bring to a boil, then reduce heat and cover, cooking for 20 minutes. Let sit covered for 10 minutes off the heat.

    Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture while fanning the rice to help it cool. Allow the rice to come to room temperature.

      Prepare the Tuna Mixture: In a separate bowl, combine the diced tuna, mayonnaise, sriracha, and soy sauce. Adjust the spice level by adding more or less sriracha to taste. Mix gently to combine.

        Form the Rice Cakes: Once the rice has cooled, grab a handful and shape it into rectangular or square cakes, about 1 to 1.5 inches thick. Repeat until all the rice is formed into cakes.

          Fry the Rice Cakes: Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the rice cakes, flattening them slightly. Fry for about 2-3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

            Assemble: Top each crispy rice cake with a generous spoonful of the spicy tuna mixture. Add a slice of avocado on top of the tuna, then sprinkle with chopped green onions and sesame seeds.

              Serve: Arrange the finished crispy rice on a serving platter and garnish with nori strips for an extra touch.

                Prep Time: 20 min | Total Time: 50 min | Servings: 4