Ingredients
Scale
- 1 cup short-grain sushi rice
- 8 oz fresh sushi-grade tuna, diced
- 2 tbsp mayonnaise
- 1–2 tbsp Sriracha sauce (adjust to taste)
- 1 ripe avocado, diced
- 2 green onions, finely chopped
- 1/4 cup vegetable oil (for frying)
- 1 tbsp toasted sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions until fluffy but sticky.
- Once slightly cooled, mold the rice into small rectangular cakes (about 1 inch thick) using wet hands.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Fry each cake for about 3 minutes per side until golden brown and crispy.
- In a bowl, mix diced tuna, mayonnaise, Sriracha sauce, and diced avocado gently to maintain some texture.
- Spoon the spicy tuna mixture onto each crispy rice cake and garnish with green onions and sesame seeds.
- Serve immediately for the best texture contrast between the crunchy rice and creamy topping.
Notes
- For a different flavor profile, substitute tuna with salmon or add additional toppings like cucumber or spicy mayo.
- Adjust Sriracha according to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 10mg