Description
This tuna avocado crispy rice combo is what sushi dreams are made of. Crispy on the bottom, creamy on top, and absolutely impossible to stop eating after just one.
Ingredients
Scale
- 2 cups short-grain sushi rice, cooked and cooled
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 oz (225g) sushi-grade tuna, diced into ½-inch cubes
- 2 medium ripe avocados, diced
- 3 tablespoons soy sauce or tamari
- 2 tablespoons sesame oil
- 1 tablespoon sriracha (optional, for heat)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons neutral oil (like canola or vegetable) for frying the rice
- 1 sheet of nori, cut into thin strips (optional)
- ½ lime, juiced (to prevent avocado browning)
Instructions
- Mix rice vinegar, sugar, and salt until dissolved. Fold into cooled rice, then form into 8 rectangular patties, pressing firmly.
- Heat oil in a non-stick pan over medium-high heat. Cook rice patties for 5-7 minutes per side until golden and crispy. Transfer to paper towel-lined plate.
- Dice tuna and gently toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil. Dice avocados and toss with lime juice.
- Make dressing by whisking remaining 2 tablespoons soy sauce, 1 tablespoon sesame oil, and sriracha (if using).
- Assemble by placing avocado and tuna on crispy rice patties. Drizzle with dressing and top with green onions and sesame seeds.
- Add nori strips if using and serve immediately while rice is still crispy.