Ingredients
4 oz sushi-grade ahi tuna
1 tbsp mayonnaise
1 tsp chili crisp
½ tsp honey
salt, to taste
1 large avocado
1 tsp lime juice
salt, to taste
1 cup uncooked short or medium grain white rice
6 tbsp oil, any high heat oil is preferred
salt, to taste
1 tsp black and/or white sesame seeds
½ tsp sesame oil, optional
Preparation
Slice tuna into small cubes. In a small mixing bowl, add tuna, mayo, chili crisp, and honey. Mix until well combined. Season with salt to taste and chill in the fridge.
Slice avocado into small cubes. Squeeze with lime juice and season with salt to taste. Use a fork to mash avocado.
Wash rice twice thoroughly. Cook as preferred.
Cover a baking sheet pan with a sheet of parchment paper. Spread rice over parchment for 5 minutes to cool down. Season rice with salt to taste. Once rice is cool enough to touch and with wet hands roll rice into 8 uniform balls smaller than a golf ball.
Once balls are formed, pat rice into flat circular patties.
In a large frying pan, heat 4 tablespoons of oil on high heat for 30 seconds. Place rice patties into pan carefully. Cook for 4 minutes or until golden brown. Flip on the other side and repeat cooking process. Add more oil if needed.
Remove rice from pan and place on plate lined with paper towel to absorb any excess oil.
Place a rice patty on a plate. Add spicy tuna on top. Place 1 to 1½ teaspoon avocado mixture on tuna. Top with 1 to 1½ teaspoon of tuna mixture. Sprinkle with sesame seeds for garnish and drizzle with sesame oil if preferred. Serve and enjoy!
