Crispy Rice Spicy Tuna

• 1 cup (uncooked) sushi rice
• 2 Tbsp rice wine (or white wine) vinegar
• 1 tsp sugar
• 6 oz sushi-grade tuna
• 2 Tbsp mayonnaise
• 2 Tbsp sriracha
• 4 scallions, sliced thin
• Splash of lemon juice
• Salt to taste
• Sesame oil to taste
• ¼ cup canola oil
• ½ an avocado, sliced thin

Put rice in a fine mesh strainer and rinse until water runs clear. Place in a pot with 2 cups water and soak for 30 minutes, then bring to a boil, reduce to a simmer and cover. Cook for 15-20 minutes or until liquid is gone and rice is fluffy. Remove from heat.

Pour vinegar and sugar in a large bowl and swirl to incorporate. Add rice, then sprinkle with salt to taste. Stir thoroughly to combine. Set aside to cool.

Place the tuna on a large cutting board. With a sharp knife, thinly slice the tuna lengthwise, then crosswise so you end with small cubes (approx. ½” squared at most). Scrape tuna into a large bowl, then add mayonnaise, sriracha, scallions and salt and sesame oil to taste. Mix until all ingredients are incorporated, then cover and set aside in refrigerator.

Heat half the canola oil in a large nonstick pan over medium-high heat. While it heats, use your hands to create tightly-formed rice patties, approximately 1.5” in diameter and ½” tall. Working in batches, fry the rice patties on each side until golden brown, then transfer to a paper towel-lined plate to drain.

When all patties are fried and drained, pour several drops of sesame oil on each of them. Top each patty with a spoonful of spicy tuna, then an avocado slice. Serve immediately.