Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Estimated Calories: ~650 per serving
Estimated Protein: ~32g per serving

Ingredients

Crispy Rice

2 cups cooked sushi rice (short-grain works best)
1 Tbsp. rice vinegar
1 Tbsp. oil

Tuna

6 oz sushi-grade tuna (or cooked salmon if preferred)
2 Tbsp. mayo
1 tsp. sriracha
1/2 tsp. soy sauce

Toppings

1/2 avocado, thinly sliced
1 green onion, sliced

Optional: sesame seeds, chili oil, extra soy sauce

Directions

Step 1 – Prep the rice properly While the rice is still slightly warm, mix in the rice vinegar and gently stir to combine. Press the rice into a flat, even layer about 1/2 inch thick on a tray or plate. Use the back of a spoon or your hands to smooth it out so it holds together. Let it cool for about 10–15 minutes, then cut into small rectangles or squares. (even shapes = cleaner final look)

Step 2 – Crisp the rice (don’t rush this part) Heat oil in a pan over medium heat. Add the rice pieces and let them cook undisturbed for 3–4 minutes until the bottom is golden and crispy. Flip carefully and cook another 2–3 minutes on the other side. (leave it alone moving it too early ruins the crust)

Step 3 – Make the spicy tuna Dice the tuna into small, even pieces. Add it to a bowl with mayo, sriracha, and soy sauce, then mix gently until coated. You want it creamy but not mashed. (this is the part that makes it feel restaurant-level)

Step 4 – Assemble with intention Place the crispy rice pieces on a plate. Add a small spoonful of the tuna mixture on top of each one, then layer a slice of avocado over it. Keep it balanced not overloaded. (clean bites > messy piles)

Step 5 – Finish and elevate Sprinkle green onions over the top and add a light drizzle of chili oil or sesame seeds if using. (this is the detail that makes it look expensive)

Step 6 – Serve immediately Eat while the rice is still warm and crispy and the topping is cool. (that contrast is the whole point hot + cold, crisp + soft)