Tuna Crispy Rice Bite

• portions: 16 servings
• temps total: 1 hour 30 minutes

Ingrédients

100 g sushi rice

1 tbsp rice vinegar

1 avocado

100 g tuna

1 tbsp sriracha mayo

Instructions

Cook the sushi rice. Add rice vinegar to the rice after its cooked, if you want to do this properly.

Flatten the rice in a baking tin and place it in the fridge to cool it down. (I used a cake baking tin)

In the meantime, cut the tuna in small pieces.

Take the rice out of the baking tin and cut it in pieces (around 1x2 cm). Fry both sides of the pieces till golden. Tap the pieces with kitchen paper to get the oil off

Top the pieces with thin slices of avocado and the tuna. Optional to add chili flakes.