Ingredients
Scale
To whip up this mouthwatering dish, you’ll need the following ingredients:
- 2 cups sushi rice
- 2 ½ cups water
- 1 lb fresh sushi-grade tuna, diced
- 2 tablespoons mayonnaise (preferably Kewpie)
- 1 tablespoon sriracha sauce
- 2 tablespoons soy sauce
- 1 avocado, sliced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Seaweed sheets, cut into strips (for garnish)
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions
- Rinse sushi rice under cold water until clear and cook with water in a rice cooker or pot.
- Once cooked, mix in rice vinegar and sesame oil, let cool, then refrigerate for an hour.
- Combine diced tuna, mayonnaise, sriracha, and soy sauce in a bowl and stir.
- Form the chilled rice into small cakes (2 inches in diameter).
- Fry rice cakes in a skillet until golden brown and crispy, about 3-4 minutes per side.
- Top each cake with spicy tuna, avocado, sesame seeds, green onions, and seaweed. Serve immediately.
Notes
- Adjust the sriracha to taste for desired spiciness.
- Rice cakes can be made ahead and fried just before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 rice cake with toppings
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg