# Components:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
06 - Neutral oil (vegetable or canola), for frying, 1/2 inch depth
→ Tuna Poke
07 - 7 oz sashimi-grade tuna, diced small
08 - 1 1/2 tbsp soy sauce
09 - 1 tsp sesame oil
10 - 1 tsp sriracha (optional)
11 - 1 tsp rice vinegar
12 - 1/2 tsp honey or agave syrup
13 - 1 green onion, finely 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 sesame seeds
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 18 minutes 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 and let cool completely.
03 - With moistened hands, form the cooled rice into 12 compact, flat disks approximately 1.5 inches wide and 0.5 inches thick. Heat 1/2 inch neutral oil in a non-stick skillet over medium-high heat. Fry the rice disks 2 to 3 minutes per side until golden and crispy. Drain on paper towels and cool slightly.
04 - Whisk together soy sauce, sesame oil, sriracha, rice vinegar, and honey/agave syrup. Add diced tuna, green onion, and toasted sesame seeds; toss to coat evenly. Chill until ready to serve.
05 - Combine mayonnaise and sriracha in a small bowl, stirring until smooth.
06 - Top each crispy rice disk with one cucumber slice, a spoonful of tuna poke, diced avocado, and a drizzle of spicy mayonnaise. Garnish with microgreens and extra sesame seeds before serving immediately.
