For the Crispy Rice:

• 2 cups sushi rice
• 2 1/2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Avocado oil or preferred high-heat cooking oil

For the Spicy Tuna:

• 1 pound sushi-grade tuna, diced
• 4 tablespoons kewpie mayo or preferred mayo
• 2 tablespoons Sriracha or to taste
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• Salt to taste
• 1 jalapeno, seeded and finely chopped (optional)

For Garnish:

• Sliced green onions
• Salmon Roe or Tobiko

Prepare the Crispy Rice:

• Wet your hands and press the cooled rice into an 8×8 dish, forming a 1.5-2 inch layer.
• Chill for 10 minutes.
• Cut the rice into 2×1 inch rectangles.
• Heat oil in a frying pan over medium heat.
• Add the rice rectangles to the pan and press lightly for even cooking.
• Cook for 2-3 minutes per side until golden and crispy.
• Transfer to a paper towel-lined plate or wire rack to drain excess oil.

Make the Spicy Tuna:

In a bowl, combine the diced tuna, mayo, Sriracha, soy sauce, sesame oil, diced jalapenos and salt. Mix until well combined.

Assemble:

Top each crispy rice piece with a spoonful of spicy tuna mixture.

Optional: Add sliced avocado

Garnish with green onions and roe or tobiko.

Serve:

Serve immediately and enjoy your Spicy Tuna Crispy Rice!