Description
If you’ve ever had this at a restaurant and thought, I could eat a dozen of these, you’re not alone! Making them at home is easier than you think, and the reward is beyond worth it—crispy golden rice squares topped with spicy, creamy tuna and just the right kick. Fancy appetizer? Yes. Easy enough for a weekend treat? Absolutely!
Ingredients
For the Sushi Rice:
1 cup sushi or short grain rice
2 tbsp rice vinegar
1½ tsp sugar
½ tsp kosher salt
½ cup neutral oil (grapeseed preferred, for frying)
Spicy Tuna Topping:
½ lb sushi-grade ahi tuna, finely diced
3 scallions, thinly sliced
1 jalapeño, thinly sliced (for garnish)
Black sesame seeds (for garnish)
Spicy Mayo:
½ cup Kewpie mayo
¼ cup sriracha
3 tbsp ponzu sauce
Instructions
Cook sushi rice and season with vinegar, sugar, and salt.
Press into a plastic-wrapped tray, chill at least 8 hours (or overnight) until firm.
Cut rice into squares. Pan-fry in oil until golden and crispy on both sides. Cool on a wire rack.
Mix diced tuna with scallions and spicy mayo.
Top each rice square with tuna mixture, a jalapeño slice, and sprinkle with sesame seeds.
- Prep Time: 20 mins
- Cook Time: 20 minutes
Nutrition
- Calories: 701 per serving
- Sodium: 720mg per serving
- Fat: 52g per serving
- Carbohydrates: 33g per serving
- Protein: 27g per serving