Ingredients

Instructions

  1. Prepare rice according to package directions. While the rice is still warm, mix in the rice vinegar, sugar, and salt. Let cool completely. Press rice firmly into a plastic wrap-lined tray (about 1 inch thick). Chill for at least 30 minutes until firm for easy cutting.

  2. Cut rice into small rectangles (about 2"x1"). In a nonstick pan, heat vegetable oil over medium-high heat. Fry rice rectangles for 2 minutes per side until golden and crispy. Place on a paper towel lined plate.

  3. In a medium bowl, mix the tuna, mayo, sriracha, soy sauce, sesame oil, and green onion. Chill until ready to use.

  4. Spoon a dollop of the spicy tuna on each rice square. Drizzle with eel sauce and garnish with desired mixture of garnishes.

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