Crispy rice squares topped with spicy tuna, creamy avocado, and a touch of heat, inspired by Nobu’s popular appetizer.

Scale

1.5 cups sushi rice, rinsed

2 cups water

1 teaspoon salt

3 tablespoons rice vinegar

1 tablespoon granulated sugar

1 teaspoon sesame oil

1 pound sushi-grade ahi tuna, finely chopped

3 tablespoons Kewpie mayonnaise

2 tablespoons Sriracha

1 tablespoon soy sauce

2 teaspoons sesame oil

1–2 teaspoons lime juice

Avocado, thinly sliced

Toasted sesame seeds

Chives or scallions, minced

Jalapeño or serrano, sliced

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1. Rinse and cook the sushi rice with water and salt.

2. Mix vinegar, sugar, and sesame oil. Stir into the warm rice.

3. Press the rice into a lined pan and refrigerate until firm.

4. Cut the rice block into small rectangles.

5. Fry rice pieces in oil until golden brown on both sides.

6. Combine tuna with Kewpie mayo, Sriracha, soy sauce, sesame oil, and lime juice.

7. Top each rice piece with avocado, spicy tuna, sesame seeds, chives, and jalapeño.

Use only sushi-grade tuna for safety and quality.

Make sure rice is completely chilled before frying.

Adjust Sriracha and lime levels to suit your taste.