A really spicy and tasty soup, this Manhattan clam chowder is!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Chill Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 rice bites |
Ingredients
- 2 ½ cups prepared sushi rice
- ½ 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
- ½ jalapeno pepper, thinly sliced
- sesame seeds, for garnish
Instructions
- 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.
- You can use regular mayonnaise if you can’t find Kewpie®.