Restaurant-Style Sushi Bites (Print Version)
# Ingredients:
→ For The Rice
01 -
1 cup (210 g) sushi rice (short grain)
02 -
1 and 1/4 cup (310 ml) water
03 -
2 tbsp (30 ml) unseasoned rice vinegar
04 -
2 tsp white granulated sugar
05 -
1/2 tsp salt
06 -
Vegetable oil (or sunflower or peanut oil, for frying)
→ For The Spicy Tuna
07 -
1/2 lbs (225 g) sushi-grade ahi tuna (or cured smoked salmon or canned tuna)
08 -
1 and 1/2 tbsp (17 g) Japanese kewpie mayonnaise
09 -
1 tbsp (15 g) sriracha sauce
10 -
1/2 tbsp (7 g) soy sauce
11 -
1 tsp freshly-squeezed lime juice
→ For Assembling
12 -
1 avocado (ripe but still quite firm)
13 -
1-2 jalapeños
14 -
Sesame seeds for garnish
# Instructions:
01 -
Rinse the sushi rice with cold water in a mesh-strainer until the water runs mostly clear (about 1-2 minutes). Add the rinsed rice to a large saucepan with the water, cover with a tight-fitting lid with a vent hole (or slightly cracked open). Bring to a bubble over medium-high heat, then reduce to medium-low and cook until water is completely absorbed.
02 -
In a small saucepan over low heat, combine the vinegar, sugar, and salt. Heat until the sugar and salt dissolve completely, stirring occasionally, then turn off the heat.
03 -
Transfer the hot cooked rice to an 8"× 8" (20 x 20 cm) baking dish. Gently mix in the rice seasoning with a spatula or spoon, then press the rice firmly into the dish to create an even 1/2-inch or 1-inch (1.20 cm or 2.5 cm) block. Allow to cool to room temperature, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes or overnight.
04 -
Remove the chilled rice from the refrigerator and cut it into rectangles. This recipe makes approximately 15 rectangles. You can also cut into squares or use a small greased cookie cutter to make circles.
05 -
Add about 1/2-inch (1.20 cm) of oil to a medium skillet over medium heat and heat until it reaches 350°F (180°C). Use a kitchen thermometer for accuracy. Fry the rice pieces for 2-3 minutes on each side until golden and crispy. Transfer to a plate lined with parchment paper to absorb excess oil.
06 -
In a medium bowl, combine the Japanese kewpie mayonnaise, sriracha sauce, soy sauce, and lime juice. Mix until well combined.
07 -
Finely chop the ahi tuna (or drain canned tuna well or finely chop smoked salmon). Slice the peeled avocado into thin slices. Thinly slice the jalapeño, removing seeds and membranes for less heat if desired.
08 -
Mix the chopped fish into the spicy mayo sauce. Top each crispy rice piece with a few slices of avocado, 1-2 teaspoons of the spicy tuna mixture, a slice of jalapeño, and a sprinkle of sesame seeds. Serve immediately.
# Notes:
01 -
Make-Ahead Instructions: You can prepare the rice through step 3 and let it chill overnight. Continue with the remaining steps the day of serving.
02 -
This dish doesn't store well due to the fresh avocado and raw fish. It's best eaten immediately after assembly.
03 -
If you can't find sushi-grade tuna, smoked salmon or well-drained canned tuna make good alternatives.