Nobu Crispy Rice Spicy Tuna (Print Version)

# Ingredients:

→ For The Rice

01 - 1 cup (210 g) sushi rice (short grain)
02 - 1 and 1/4 cup (310 ml) water
03 - 2 tbsp (30 ml) unseasoned rice vinegar
04 - 2 tsp white granulated sugar
05 - 1/2 tsp salt
06 - Vegetable oil (or sunflower or peanut oil, for frying)

→ For The Spicy Tuna

07 - 1/2 lbs (225 g) sushi-grade ahi tuna (or cured smoked salmon or canned tuna)
08 - 1 and 1/2 tbsp (17 g) Japanese kewpie mayonnaise
09 - 1 tbsp (15 g) sriracha sauce
10 - 1/2 tbsp (7 g) soy sauce
11 - 1 tsp freshly-squeezed lime juice

→ For Assembling

12 - 1 avocado (ripe but still quite firm)
13 - 1-2 jalapeños
14 - Sesame seeds for garnish

# Instructions:

01 - Rinse the sushi rice with cold water in a mesh-strainer until the water runs mostly clear (about 1-2 minutes). Add the rinsed sushi rice to a large saucepan, pour in the water, place over medium-high heat, and cover with a tight-fitting lid with a vent hole (if you don't have one with a vent-hole, crack it open). Cook until the water starts bubbling up, then reduce the heat to medium-low and cook until it absorbs completely, then turn off the heat.
02 - In a small saucepan over low heat, add the vinegar, sugar, and salt. Heat until the sugar and salt dissolve completely, stirring from time to time, then turn off the heat.
03 - Transfer the cooked rice to a 8″x 8″ (20 x 20 cm) baking dish, gently mix in the rice seasoning with a spatula or a spoon, then press down rice into the baking dish until you get an even 1/2-inch or 1-inch (1.20 cm or 2.5 cm) block of pressed rice. Allow to come down to room temperature, then cover with plastic wrap, and chill in the refrigerator for 30 minutes or overnight.
04 - Remove the rice from the refrigerator and use a knife to cut it into rectangles. With this recipe, you'll get approximately 15 rectangles. You can also do squares or circles (using a small cookie cutter greased with non-stick spray or oil).
05 - Add about 1/2-inch (1.20 cm) of oil to a medium skillet over medium heat and allow the oil to heat until it reaches 350F (180C) in temperature. Once the oil is hot, add the rice pieces and fry for 2-3 minutes or until golden, then flip and fry for another 2-3 minutes or until golden. Place the fried rice onto a plate lined with parchment paper to absorb the excess oil.
06 - In a medium bowl, add the Japanese kewpie mayonnaise, sriracha sauce, soy sauce, and lime juice. Mix until combined.
07 - Finely chop the ahi tuna. If using smoked salmon, chop it finely. If using canned tuna, drain the tuna very well. For the avocado, use a sharp knife to cut lengthwise down to the pit and all the way around, twist to separate halves, remove the pit, peel the skin off, then slice finely. For the jalapeño, finely slice the pepper (remove seeds and membranes for less heat).
08 - Mix the chopped fish into the spicy mayo sauce. To assemble, add a few slices of avocado to each crispy rice, top with 1-2 tsp of spicy tuna mix, 1 slice of jalapeño, and sprinkle with sesame seeds. Serve immediately.

# Notes:

01 - For make-ahead preparation, complete through step 3 and let the rice chill overnight before proceeding.
02 - This dish doesn't store well due to the fresh avocado, jalapeño, and raw fish. Consume immediately after preparation.
03 - Cured and canned fish options are available as alternatives to fresh sushi-grade tuna.

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