I like to consider myself the queen of making things that look really hard & intricate but in reality are really no fuss recipes. This one is AH-MAZING. I have been craving foods that I normally don’t make at home and for whatever reason, I’ve always been nervous to make & serve raw fish. In this instance, my craving beat out the nerves and I ended up with this amazing recipe.
What You’ll Need:
sushi rice – 2 cups
sashimi grade tuna (I got mine from Fjord Fish Market) about 1/2 lb.
2 Tbsp. rice wine vinegar
2 Tbsp. sugar
1 Tbsp. sesame oil
one mashed avocado
The How To:
- Cook the sushi rice in water as directed on the pack. Make sure to rinse it thoroughly prior to cooking.
- In a small bowl, combine 2 Tbsp. rice vinegar, 2 Tbsp sugar, and a pinch of salt and microwave for 30 seconds.
- Once the rice is cooked, add the rice vinegar mixture and mix.
- Spray your hands with a little cooking spray (sushi rice is very sticky), roll into balls and slightly flatten them just enough to have a bit of flat surface for your other ingredients.
- Place the rice balls in the refrigerator for about an hour. If you let the rice balls cool, they will be much easier to fry. (otherwise they will likely fall apart in the oil)
- Once the rice balls are chilled, fill a skillet with vegetable oil and when hot, add your rice balls and fry for about 60 seconds on each side.
- Once complete, remove and set on a paper towel.
- Dice the tuna and add to a bowl. There are no specific measurements for the sauces but what I will say is, start small, you can always add more. Add equal parts mayonnaise and sriracha and mix to combine then add one teaspoon of sesame oil. Mix again.
Start with your crispy rice, add a spoon-full of mashed avocado and top with the tuna mixture. You can also drizzle a little soy on top, however I can guarantee the flavors are incredible without it.
*After making this recipe a few times, I’ve actually discovered that you don’t need to fry the rice. If you leave the rice in the pan a little longer than directed on the box, it gets a little crispy on the bottom on its own. If you’re in a pinch for time, you can definitely skip the refrigeration and frying and use the rice as is. It’s equally as delicious.
*If you have left over ingredients, I highly recommend making a rice bowl. Use the prepped sushi rice, add avocado and veggies of your choice (I like shredded carrots and cucumber) and top with tuna mixture. It’s a great way to make leftovers feel really special.
I hope you love this as much as I do. If you ever have recipe questions, you can DM me on Instagram! I’m happy to help along the way 🙂