Spicy Tuna on Crispy Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Thoroughly rinse the rice 4-5 times until the water turns clear. Add water & salt. Mix and cook.

Step 2

In a small bowl, mix rice vinegar, sugar and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture in with the cooked rice in a large bowl and toss until combined.

Step 3

Shape and Refrigerate

Step 4

Place the rice onto a baking tray lined with plastic wrap. Make a 1/2 inch thick square block. Wrap and refrigerate for at least one hour or overnight. Or you can freeze for about 30 minutes in the freezer.

Step 5

Once chilled, cut the rice into bite sized rectangles.

Step 6

In a medium skillet, heat about ½-3/4 cup of vegetable oil on high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter. Cook on medium high heat for about 3 minutes or until golden brown and then flip and cook for an additional 2-3 minutes. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil. *Test the readiness of the oil by dropping one grain of rice and if it rapidly sizzles, the oil is ready.

Step 7

Cool the rice on a wire rack for maximum crispiness. After the rice is done, place the rice pieces over a wire rack to prevent them from getting soggy.

Step 8

In a mixing bowl, add your chopped tuna, spicy mayo, soy sauce, sesame oil and lime juice. Mix until thoroughly combined.

Step 9

Add thinly sliced avocado pieces on top of the crispy rice. Then place 1-2 tablespoons of spicy tuna on top. Garnish with toasted sesame seeds, minced chives or scallions and a jalapeño or serrano pepper slice.