Crispy Rice Bites with Spicy Tuna Chunks

Sushi Rice

Place the rice in a medium-sized pot and add the water. Cover with a lid and cook over medium heat until the rice comes to a boil. Once boiling, decrease the heat to low and let the rice cook until it has absorbed all of the water, about 10 minutes. Switch the heat off (but don’t lift the lid) and let the rice steam for another 5-10 minutes.

Meanwhile, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Heat until the sugar has dissolved, then set aside to cool.

Transfer the cooked rice onto a large tray or casserole dish and gently fold the vinegar mixture into the rice with a spatula.

Line a rectangular baking tin with baking paper. Transfer the hot rice to the tin and spread it out evenly. Place another sheet of paper on top and press down firmly to flatten as evenly as possible into a layer about 1.25 cm thick.

For best results, place a flat surfaced object on top of the rice (like a board or slightly smaller tin that fits inside) and then weigh it down with tinned goods.

Allow to cool completely, then refrigerate overnight. (Note: If you are pressed for time, you can chill the rice faster by first placing it in the freezer and then moving it to the fridge – ideally for an overall chilling time of at least 5-6 hours. Don’t allow the rice to freeze, as this changes the texture and can make it crumbly.) As it chills, the rice will bind together into a solid block that can be lifted and sliced.

The next day (or after the chilling time), lift the rice block out and place onto a cutting board. Dampen the knife blade to ensure the grains don’t stick, then slice into bite-sized squares (about 5 cm x 5 cm).

Heat the canola/sunflower oil and sesame oil (if using) together to frying temperature in a shallow frying pan. Place the rice squares into the oil and allow to fry gently until golden brown on one side. Then flip over and repeat on the other side. Remove from the oil carefully using a slotted spoon and drain on paper towel. Repeat until all the rice squares are fried.

*The sesame oil is to add flavour, if you don’t have, this can be omitted.

Spicy Tuna

In a mixing bowl, combine the drained tinned tuna, mayonnaise, and Sriracha. Mix until well combined, taste and adjust seasoning with salt and pepper if needed.

To Assemble

Place the crispy rice squares on a serving plate. Top each square with a slice of avocado  (these may need to be trimmed slightly to fit). Then add a spoonful of spicy tuna mixture to each and garnish with a drizzle of Teriyaki or dark soy sauce, spring onion greens and a slice of jalapeño. Garnish with sesame seeds and serve immediately.