spicy tuna/salmon crispy rice

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Step 1

rince sushi rice under water around 5 times, then cook it in rice cooker

Step 2

transfer cooked sushi rice to bowl

Step 3

add sugar, rice wine vinegar, and pinch of salt into a small bowl

Step 4

pour the mixture over the rice and gently mix

Step 5

line a tray with cling wrap and transfer rice to it, then flatten to level the top (compact the rice)

Step 6

place rice in freezer to set for 45 minutes (or fridge for at least 3 hours)

Step 7

once set, cut into even rectangles or squares with knife

Step 8

pan try rice in oil on each side until golden brown, then allow it to rest on a cooling rack

Step 9

slice tuna/salmon into small cubes

Step 10

add mayo, siracha, soy sauce, and sesame oil to spicy salmon/tuna and mix

Step 11

add a poon of spicy tuna/salmon to square of crispy rice and sprinkle with furikake or sesame seeds (optional avocado)