You will need:

For a snack table or, why not, a party table, these delicious bites are perfect, inspired by sushi, but with the rice fried until crispy and topped with a creamy and spicy sriracha tuna salad on rice squares. Crispy seaweed adds zing and texture, and ripe avocado helps add creaminess. Drizzle these snacks with unagi sauce and sprinkle with crispy spicy nori flakes. 

The result is a delicious and slightly different dish that should melt the hearts of all sushi lovers.

Serves: 4

Preparation:

Start by preparing the rice. To do this, wash the rice under cold water until the water runs clear. Then measure out 2 dl of water and let the rice boil. Reduce the heat and cook the rice with the lid on for 15-20 minutes. Remove the lid from the pot and leave the rice to stand for about 5 more minutes. Then add the rice vinegar to the rice and stir. Cool completely and then spread the rice in a form covered with cling film about 2-3 cm thick. Press together and place in the fridge for a couple of hours or overnight. 

Then cut the rice into squares (about 4x4 cm). Heat the oil in a pan and fry the rice squares until golden on both sides. 

Cut strips of nori sheet about 3 cm wide and wrap them around the fried rice squares. “Glue” the end of the nori sheet with a wet finger. 

Prepare the tuna salad. To do this, process the canned tuna with a fork until fine. Mix the mayonnaise and sriracha sauce. Pour over the tuna. Season the tuna salad with freshly ground black pepper and lemon juice. 

Place the chopped avocado on the rice squares wrapped in nori sheets. Arrange the tuna salad on top. Sprinkle with sesame seeds and crispy nori flakes and chopped green onions. Drizzle with unagi sauce. Serve immediately. 

Serve with sriracha mayonnaise and soy sauce.