Crispy Rice for Spicy Tuna

Ingredients:

• 2 cups cooked sushi rice (short-grain,
• cooled and slightly sticky)
• 1 tbsp rice vinegar
• 1 tsp sugar (optional)
• Neutral oil (vegetable, avocado, or canola) for frying

Instructions:

1. Season Rice (Optional): Mix rice vinegar and sugar, then gently fold into the cooled rice for flavor and stickiness.
2. Shape: Wet your hands and press rice into small rectangles or disks (about 1.5 x 2 inches, ½ inch thick). You can also press into a parchment-lined pan, chill, and cut into shapes.
3. Chill: Refrigerate shaped rice for at least 30 minutes to firm up.
4. Fry: Heat 1/4 inch of oil in a pan over medium-high heat. Fry rice pieces until golden brown and crispy, about 2–3 minutes per side. Don’t overcrowd the pan.
5. Drain: Place on paper towels to remove excess oil.
6. Serve: Top each crispy rice bite with your Dicey’s Spicy Tuna mixture. Garnish with avocado, scallions, or sesame seeds if you’re feelin’ extra.