Level: Easy
Yield: 8 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 494
Total Fat: 30 g
Saturated Fat: 3 g
Carbohydrates: 43 g
Dietary Fiber: 2 g
Sugar: 5 g
Protein: 14 g
Cholesterol: 18 mg
Sodium: 419 mg

Total: 3 hr 20 min (includes standing and chilling times)
Active: 45 min

Discover the irresistible crunch of these golden, crispy sushi rice squares, inspired by Nobu's iconic dish. Perfect as a satisfying main with a fresh salad for busy weeknights or a stunning appetizer platter for gatherings, they'll steal the show every time. The secret to perfection? Thoroughly chilling the sushi rice before slicing and searing for that unbeatable texture. We've elevated the classic spicy tuna topping with zesty fresh ginger in the sriracha sauce, fiery serrano peppers for a bold kick, and creamy avocado to balance every exquisite bite. Get ready to impress with this easy, flavor-packed recipe!

Sushi Rice:

1 3/4 cups sushi rice
1/2 cup rice vinegar (at least 4% acidity)
3 tablespoons sugar
Kosher salt
3/4 cup vegetable oil

Spicy Tuna:

2 tablespoons Japanese-style mayonnaise, such as Kewpie
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 teaspoon sriracha
2 scallions, thinly sliced
2 limes, halved
12 ounces sushi-grade tuna, cut into small dice
1 avocado, thinly sliced
1 serrano pepper, thinly sliced

For the sushi rice: Rinse the rice in a large bowl under cold running water, gently stirring with your hands to remove excess starch, until the water runs clear, about 5 minutes. Drain the rice in a fine-mesh strainer.
Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides. Set aside.
To use a rice cooker: Add the rice and 1 1/3 cups water to a rice cooker and gently move it from side to side to evenly settle the rice. Cook on the white rice/sushi rice setting according to the manufacturer's instructions.
To cook on the stovetop: Add the rice and 1 1/2 cups water to a medium pot. Gently move the pot from side to side to evenly settle the rice. Bring to a boil over high heat, then top with a piece of aluminum foil and then the lid to create a tight seal. Reduce the heat to low and steam for 25 minutes; do not open the lid. Remove the rice from the heat and let it sit, covered, for 10 minutes more.
Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently, until the mixture is just steaming and the sugar is dissolved (do not boil), about 2 minutes.
Transfer the rice to a large bowl and immediately sprinkle the vinegar mixture evenly over the hot rice (see Cook's Note). Using a rice paddle or spatula, gently cut the vinegar mixture into the rice and alternately fold the rice so the mixture doesn't pool on the bottom of the bowl. Make sure the mixture is evenly distributed throughout the rice. Spoon the rice into the prepared pan and use wet hands (so the rice doesn't stick to them) to press the rice so it's tightly packed and even. Refrigerate until chilled, at least 2 hours and up to 24 hours. If chilling for longer than 2 hours, cover with plastic wrap.
Line a baking sheet with paper towels; set aside. Use the parchment overhang to lift and transfer the rice block to a cutting board. Cut the rice into 16 squares.
Add the vegetable oil to a large skillet and heat over medium heat until shimmering. Working in 2 batches, add 8 rice squares to the oil and cook, untouched, until the bottom of the rice is a deep golden brown, 6 to 8 minutes. Use a metal spatula to flip the rice and continue to cook until the other side is golden brown, 4 to 5 minutes more. Remove to the prepared baking sheet and repeat with the remaining rice squares.
For the spicy tuna: Whisk the mayonnaise, sesame oil, soy sauce, ginger, sriracha, scallions and the juice of 3 lime halves in a medium bowl until smooth. Fold in the tuna until just coated.
Spoon 2 heaping teaspoons of the tuna mixture on top of each rice cake. Top the tuna with avocado slices and a serrano slice. Squeeze the juice of the remaining lime half over top and serve immediately.

Cook's Notes: It's crucial to add the vinegar mixture to the rice right after cooking for even seasoningwaiting too long makes it tricky. Assemble the bites fresh just before serving, but prep the rice up to 1 day ahead. Chop the tuna early and chill, but mix with sauce at the last minute to preserve its texture from the acid. Adjust water or rice slightly for your altitude or humidity: add a bit more water if dry, less if humid, or extra rice (about 1/4 cup) at high altitudes.