Name: Crispy Rice Sushi Bites (Copycat Nobu Recipe)
Ingredients: 2.5 cups prepared sushi rice; 0.5 cup neutral-flavored oil, such as grapeseed or canola; 1 pound sushi grade tuna, finely diced; 3 tablespoons Japanese mayonnaise (such as Kewpie®); 2 tablespoons Sriracha, plus more for serving; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 1 teaspoon lime juice, or more to taste; 1 avocado, thinly sliced; 0.5 jalapeno pepper, thinly sliced; sesame seeds, for garnish

Ingredients

2.5 cups prepared sushi rice
0.5 cup neutral-flavored oil, such as grapeseed or canola
1 pound sushi grade tuna, finely diced
3 tablespoons Japanese mayonnaise (such as Kewpie®)
2 tablespoons Sriracha, plus more for serving
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon lime juice, or more to taste
1 avocado, thinly sliced
0.5 jalapeno pepper, thinly sliced
sesame seeds, for garnish

Steps

Tightly pack the sushi rice into a square 8×8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.