Ingredients
Scale
- 1 cup sushi rice
- 1 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 8 ounces sushi-grade Ahi tuna, diced
- 2 tablespoons mayonnaise (preferably Japanese)
- 2 teaspoons sriracha sauce (adjust to taste)
- 1 teaspoon sesame oil
- 1 ripe avocado, sliced
- 2 tablespoons panko breadcrumbs
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- Rinse sushi rice under cold water until clear, then combine with water in a saucepan. Bring to boil, reduce heat, cover, and simmer for 20 minutes until tender.
- Mix cooked rice with rice vinegar, sugar, and salt while warm. Let it cool.
- In a bowl, combine diced Ahi tuna with mayonnaise, sriracha sauce, sesame oil, salt, and pepper.
- Shape cooled rice into small rectangular cakes using damp hands.
- Heat oil in a skillet over medium-high heat and sear the rice cakes until golden brown on both sides (about 3 minutes each).
- Top each crispy cake with spicy tuna mixture, avocado slices, and garnish with green onions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg