# What You Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - Vegetable or canola oil, for frying (about 1/2 inch depth)
→ Tuna Poke
07 - 7 ounces sashimi-grade tuna, diced small
08 - 1 1/2 tablespoons soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sriracha (optional)
11 - 1 teaspoon rice vinegar
12 - 1/2 teaspoon honey or agave syrup
13 - 1 green onion, finely sliced
14 - 1 teaspoon toasted sesame seeds
→ Garnishes
15 - 1 ripe avocado, diced
16 - 1 tablespoon mayonnaise
17 - 1 teaspoon sriracha
18 - 12 thin cucumber slices
19 - Microgreens or thinly sliced scallions, for topping
20 - Extra toasted sesame seeds, for garnish
# How To Make:
01 - Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 18 minutes or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice and allow it to cool completely.
03 - With moistened hands, form the cooled rice into 12 compact, flat disks approximately 1 1/2 inches wide and 1/2 inch thick. Arrange on a parchment-lined tray. Heat oil to 350°F in a non-stick skillet, and fry rice disks in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and let cool slightly.
04 - In a bowl, whisk soy sauce, sesame oil, sriracha, rice vinegar, and honey or agave syrup. Add diced tuna, green onion, and sesame seeds; toss gently to coat. Refrigerate until serving.
05 - Combine mayonnaise and sriracha in a small bowl, stirring until smooth.
06 - Place one cucumber slice atop each rice crisp. Spoon a portion of tuna poke over it, add diced avocado, and drizzle with the spicy mayo. Garnish with microgreens and additional sesame seeds. Serve immediately.
