Ingredients
Scale
- 2 cups sushi rice
- ¼ cup seasoned rice vinegar
- 8 ounces sushi-grade fresh tuna, diced
- 2 tablespoons Sriracha sauce
- 1 ripe avocado, sliced
- 2 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
- Nori sheets, cut into strips (for serving)
Instructions
- Rinse sushi rice under cold water until clear. Cook according to package instructions.
- Once cooked, mix in seasoned rice vinegar gently and let cool.
- In a bowl, combine diced tuna with Sriracha and soy sauce; mix to coat evenly.
- Heat vegetable oil in a skillet over medium-high heat. Form cooled sushi rice into tight patties (about ½ cup each) and fry until golden brown on both sides.
- Assemble by placing crispy rice cakes on plates and topping with spicy tuna mixture, avocado slices, green onions, and sesame seeds.
- Serve warm with nori strips on the side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 crispy rice cake with toppings
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg