Ingredients:
For the crispy rice:
- 1 cup sushi rice, washed well
- 2 1/2 cups water
- Salt to taste
- 1 tsp sugar
- 1 tbsp rice vinegar
- 1/2 cup Ocean Garden sunflower oil
For the spicy tuna:
- 2 160g Ocean Garden cans tuna in chili
- 2 green onion, fi
- 3 tbsp Ocean Garden mayonnaise
- 2 tbsp sweet chili sauce
- 1 1/2 tbsp lime juice
- 2 tsp soy sauce
- 2 tsp sesame seeds
- 1 tsp sesame oil
To assemble:
- 1 large avocado, sliced
- Green chili, thinly sliced
Method:
1. The night before serving, cook the rice in water with a pinch of salt. Turn the heat off, let it steam for 10 minutes covered, then fluff the rice with a fork. Heat up the vinegar slightly and mix with the sugar to dissolve. Add to the rice and mix well. Transfer to a tray lined with cling film, spread in an even layer, and close tight with more cling film. Keep in the fridge overnight.
2. Unwrap the rice. Cut squares, fry in hot oil, and slightly season.
3. Drain the tuna and add to a large bowl. Add all the ingredients and combine. Adjust seasoning and acidity if necessary.
4. Top the crispy rice with avocado slices, the spicy tuna mix, and chili slices. Serve!