Your favorite sushi restaurant appetizer is now your newest at-home staple! This recipe is easy with a few Japanese pantry staples found below. We also love adding in yuzu for a fresh and citrusy kick (different from other recipes calling for a sweeter sauce such as eel sauce)
Ingredients
4-6 ounces sushi quality tuna (HMart, MPS Groceries, Mitsuwa, and Tensuke )
1 avocado
Sushi rice (we use THESE microwavable packs)
For the Sauce:
Tamari Soy Sauce (Order HERE)
Sesame Oil (we prefer toasted, order HERE)
Chili Oil (Order HERE)
Sriracha (Order HERE)
Yuzu juice (Order HERE or substitute lime)
Kewpie Mayo (Order HERE)
Garnishes (Optional):
Fresh Chive
Microgreens
Preparation
Prepare your sushi rice: We use THESE store-bought sticky rice containers when we are in a pinch but feel free to make your sushi rice from scratch.
Microwave your rice.
Add in a touch of white vinegar and mix.
In a rectangular container, lay some plastic wrap down, top with your rice, and shape into a large, thin, rectangle, cover with the plastic wrap and chill for 20 minutes in the refrigerator.
Make the spicy sauce: Add your mayo, sriracha, chili oil, sesame oil, and yuzu to a bowl and mix.
Chop your tuna into small, bite sizes cubes and add to the sauce bowl, then mix.
Make the crispy rice: Remove rice from the refrigerator, cut into rectangles with a sharp knife, and fry in a pan of hot oil (such as avocado oil or vegetable oil) until golden brown on each side. Let the finished pieces cool on a piece of paper towel.
Slice your avocado
Construct your bites: Place your fried rice squares on a serving plate, layer with thin sliced avocado, and top with your tuna mix. Garnish with fresh cut chives and microgreen and enjoy!