I honestly could eat sushi everyday and be the happiest person alive. I like to change up recipes so it doesn’t seem like you repeat dishes. I really like the idea of using crispy rice and honestly I think the boys did too. It adds some great texture without seeming like you are eating a bowl of rice. I think the only thing I would change is maybe use my mini waffle maker instead of pan frying it to give it a more even crisp.

Spicy Tuna Crispy Rice
(Adapted from Keeping it Relle)

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For the crispy rice
2 rice cooker cups rice
2 rice cooker cups water
2 tablespoons rice vinegar
2 tablespoons granulated sugar
1 tablespoon salt
Cooking oil of choice

For the spicy tuna
¼ cup kewpie mayonnaise
2 tablespoons sriracha
1 teaspoon shoyu
1/2 teaspoon sesame oil
½ pound sashimi grade ahi
2 teaspoons thinly sliced green onion

For the crispy rice: Rinse rice with cool running water until water runs clear. Add rice and water to a rice pot. Set to cook.

When the rice is done, transfer to a large bowl and set aside.

To a small bowl add vinegar, sugar, and salt. Mix until well combined. Place in the microwave and heat for 30-45 seconds or until the sugar and salt have dissolved.

Pour the vinegar mixture over the hot rice. Using a rice spoon, gently fold the rice until well coated. Set aside to cool slightly.

Next shape the rice into rectangles using slightly wet hands or a sushi mold.

Heat a skillet over medium high heat and add a thin layer of the cooking oil of your choice.

Once the oil begins to sizzle, add rice cakes and fry for a few minutes on each side until golden brown. Remove from oil and place on a napkin to drain excess oil.

For the spicy ahi: To a small bowl add mayonnaise, sriracha, shoyu, and sesame oil. Mix until well combined and set aside.

Next slice the ahi into small cubes about ½ inch thick.

Place ahi cubes in a bowl and add the spicy mayo mixture along with the green onion. Gently toss to coat.

Top rice cakes with a small spoonful of spicy ahi. Drizzle with unagi sauce and ENJOY!

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