Instructions

• In a bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt. Gently mix until well-coated and allow to cool slightly.
• Spread the rice into a flat layer in a lined baking dish, about 1 inch thick. Press down firmly to compact, then refrigerate for at least 30 minutes.
• Remove the rice from the refrigerator and cut it into squares or rectangles.
• In a skillet, heat vegetable oil over medium-high heat until hot enough for frying (around 350°F).
• Lightly dust each rice square with flour. Fry in hot oil until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
• In a bowl, combine diced sushi-grade tuna with mayonnaise, sriracha, soy sauce, and sesame oil. Mix well.
• Place a spoonful of the spicy tuna mixture on each crispy rice square.
• Sprinkle with sliced green onions and sesame seeds to garnish.
• Enjoy these delightful squares while they’re fresh and crispy.