# What You'll Need:
→ Crispy rice
01 - 2 cups cooked sushi rice, cooled
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons vegetable oil for frying
→ Spicy tuna
06 - 7 ounces sashimi-grade tuna, finely diced (about 200 g)
07 - 2 tablespoons Japanese-style mayonnaise (Kewpie recommended)
08 - 1 tablespoon sriracha or preferred chili sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely sliced
→ Salad
12 - 1 large ripe avocado, diced
13 - 1 cup cucumber, diced
14 - 1/4 cup radishes, thinly sliced
15 - 1/4 cup shelled edamame (optional)
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons fresh cilantro or shiso, chopped (optional)
→ Dressing
18 - 2 tablespoons soy sauce
19 - 1 tablespoon rice vinegar
20 - 1 tablespoon fresh lime juice
21 - 1 teaspoon honey or agave syrup
22 - 1 teaspoon grated fresh ginger
23 - 1 tablespoon toasted sesame oil
# How-To Steps:
01 - Combine cooled sushi rice, rice vinegar, sugar and salt in a bowl; mix gently to distribute. Press the rice firmly into a 1-inch-thick slab on a parchment-lined tray and refrigerate for 10 minutes to set.
02 - Heat vegetable oil in a nonstick skillet over medium-high heat until shimmering. Cut the chilled rice slab into small squares or rectangles and fry in batches until golden and crisp, about 2–3 minutes per side. Transfer to paper towels to drain and cool.
03 - Whisk mayonnaise, sriracha, soy sauce and sesame oil in a bowl. Gently fold in the diced tuna and sliced green onion until evenly coated; adjust heat or seasoning to taste and keep chilled until assembly.
04 - In a separate bowl, combine diced avocado, cucumber, radishes, edamame (if using) and chopped cilantro or shiso. Toss gently to avoid mashing the avocado and set aside.
05 - Whisk together soy sauce, rice vinegar, lime juice, honey (or agave), grated ginger and toasted sesame oil until emulsified.
06 - Arrange crispy rice squares on individual plates. Top each piece with a spoonful of spicy tuna and surround with the salad mixture. Drizzle the dressing over the salad and tuna, then sprinkle with toasted sesame seeds. Serve immediately.
