# What You Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp granulated sugar
05 - 1/2 tsp salt
06 - Vegetable or canola oil for frying (approximately 1/2 inch depth)
→ Tuna Poke
07 - 7 oz sashimi-grade tuna, diced finely
08 - 1 1/2 tbsp soy sauce
09 - 1 tsp toasted sesame oil
10 - 1 tsp sriracha (optional)
11 - 1 tsp rice vinegar
12 - 1/2 tsp honey or agave syrup
13 - 1 green onion, thinly sliced
14 - 1 tsp toasted sesame seeds
→ Garnishes
15 - 1 ripe avocado, diced
16 - 1 tbsp mayonnaise
17 - 1 tsp sriracha
18 - 12 thin cucumber slices
19 - Microgreens or thinly sliced scallions for topping
20 - Extra toasted sesame seeds
# Directions:
01 - Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan. Bring to a boil, cover, reduce heat and simmer for 18 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the mixture into the cooked rice. Allow the rice to cool completely.
03 - With moistened hands, form the cooled rice into 12 compact, flat disks approximately 1 1/2 inches wide and 1/2 inch thick. Arrange on a parchment-lined tray. Heat vegetable oil to 175°C (350°F) in a non-stick skillet to about 1/2 inch depth. Fry the rice disks in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels and let cool slightly.
04 - Whisk together soy sauce, sesame oil, sriracha, rice vinegar, and honey or agave in a bowl. Add diced tuna, sliced green onion, and toasted sesame seeds; toss gently to coat. Refrigerate until ready to assemble.
05 - Combine mayonnaise and sriracha in a small bowl, mixing until fully blended.
06 - Top each crispy rice disk with a cucumber slice, a spoonful of tuna poke, a piece of diced avocado, and a drizzle of spicy mayonnaise. Garnish with microgreens and extra toasted sesame seeds. Serve immediately.
