Delicious crispy rice topped with a spicy tuna mixture, perfect for entertaining or a fun sushi dinner at home. Prepare the crispy rice a day in advance for the best texture. This recipe is gluten-free and dairy-free.
1: Rinse sushi rice well until water runs clear. Add rice and water to a medium saucepan, cover, and bring to a slow boil.
2: Reduce heat to low and cook for 10 minutes, then turn off the heat and allow rice to steam for an additional 5 minutes.
3: Combine cane sugar and rice vinegar in a small bowl and whisk until sugar has dissolved.
4: After steaming, pour the vinegar mixture over rice and fluff thoroughly.
5: Allow rice to cool slightly, transfer to a 9x9 baking dish lined with parchment paper, and pack it down evenly.
6: Refrigerate for at least 2 hours, or up to overnight.
7: Heat 1 inch of avocado oil in a large frying pan over medium-high heat.
8: Trim the edges of the rice, cut into bite-sized pieces, and drop into the hot oil, frying until golden and crispy on both sides, about 3-4 minutes each.
9: Remove from oil and set aside on a cooling rack or paper towel lined plate, seasoning immediately with salt.
10: For the spicy tuna, finely mince tuna and combine it in a bowl with mayo, sriracha, sesame oil, and green onion.
11: Mix well until fully incorporated.
12: To assemble, layer spicy tuna mixture on top of crispy rice, drizzle with eel sauce, and garnish with a jalapeno slice.
