Directions
- 1Chop tuna into small pieces.
- 2Add soy sauce, kewpie mayo, sriracha, sesame oil and green onions to the tuna and mix well.
- 3Pour sushi rice into a baking pan lined with plastic wrap and freeze for 30 minutes or until easily cut into rectangular shapes.
- 4Cut the frozen rice into rectangular shapes.
- 5Fry the rice until both sides are golden brown and crispy.
- 6Top the rice with avocado, spicy tuna, spicy mayo, black tobiko, and jalapeno.
Ingredients
- 1 tuna
- 2 tablespoons soy sauce
- 1 tablespoon kewpie mayo
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 2 tablespoons green onions
- 1 pot sushi rice
- 1 avocado
- 1 tablespoon spicy mayo
- 1 tablespoon black tobiko
- 1 jalapeno
Equipment
knifebowlbaking panwooden spoontongsfrying pan
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