Prep Time::10 mins
Cook Time::5 mins
Chill Time::30 mins
Total Time::45 mins
Servings::12
Yield::12 rice bites
Ingredients
2 ½ cups prepared sushi rice
½ cup neutral-flavored oil, such as grapeseed or canola
1 pound sushi grade tuna, finely diced
3 tablespoons Japanese mayonnaise (such as Kewpie®)
2 tablespoons Sriracha, plus more for serving
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon lime juice, or more to taste
1 avocado, thinly sliced
½ jalapeno pepper, thinly sliced
sesame seeds, for garnish
Directions
Tightly pack the sushi rice into a square 8×8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.
Crispy Rice Sushi Bites (Copycat Nobu Recipe).Annie Campbell Recipe Tip
You can use regular mayonnaise if you can't find Kewpie.