Description

Crunchy sushi rice squares topped with creamy, spicy tuna and fresh avocado—an irresistible appetizer inspired by Nobu that’s perfect for entertaining or a delicious snack.

Ingredients

1½ cups sushi rice, rinsed until water runs clear

2 cups water

1 tsp salt

3 Tbsp rice vinegar

1 Tbsp granulated sugar

1 tsp sesame oil

Neutral oil, for frying

1 lb sushi‑grade ahi tuna, finely chopped

3 Tbsp Kewpie mayonnaise (or regular mayo)

2 Tbsp sriracha

1 Tbsp soy sauce

2 tsp sesame oil

1 tsp lime juice

1 avocado, thinly sliced

Jalapeño or serrano slices, for garnish

Toasted sesame seeds and minced chives, for garnish

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Instructions

Cook and season rice: Combine rice, water, and salt (stovetop or rice cooker). While still warm, toss with rice vinegar, sugar, and sesame oil. Pack into an 8×8″ pan, chill at least 1 h until firm

Cut into rectangles: Remove block and slice into bite‑size pieces.

Fry rice: Heat oil in skillet over medium‑high. Fry rice pieces 2–3 min per side until golden and crispy; drain on rack

Prepare spicy tuna: In a bowl, mix tuna, mayo, sriracha, soy sauce, sesame oil, and lime until creamy

Assemble bites: Top each rice piece with avocado slice and a spoonful of spicy tuna. Garnish with jalapeño, sesame seeds, and chives

Prep Time: 20 minutes
Cook Time: 15 minutes