½leftover cup sushi riceprepared with 1 teaspoon seasoned rice wine vinegar
Two smallsimilar sized bowls
Nonstick spray
For the Spicy Tuna:
* ¼ lb raw ahi tuna
* 1 teaspoon kewpie mayo
* ¼ teaspoon sriracha
* ¼ teaspoon sesame oil
* A few dashes of soy sauce
Toppings:
* ¼ avocadosliced
* ¼ teaspoon kewpie mayo
* ¼ teaspoon sriracha
* ¼ teaspoon eel sauce
* ½ tablespoon cilantrochopped
* ½ tablespoon crispy fried garlic
Instructions
Assembling the Sushi Rice Bun
Prepare sushi rice according to the directions on the bag and then add about 1 teaspoon of seasoned rice wine vinegar per cup of rice - this is what will give it the sticky texture and will help the rice patties stay together.
Find two small bowls and spray them with nonstick spray.
Take two small handfuls (about ¼ lb each) of the sushi rice and pack them into the bowl, wrap in cling wrap and put in the fridge for at least two hours and up to 48 hours. Remove from fridge and gently slide out when ready to use.
Assembling the Spicy Tuna
Roughly chop ahi tuna into small chunks and place in a bowl. Add kewpie mayo, sriracha, sesame oil, and soy sauce and stir. Set aside.
Assembling the Sushi Burger
Gently remove one-half of the sushi bun out of the bowl and lay avocado on top.
Add the spicy tuna mixture and add a drizzle of sriracha, kewpie mayo, and eel sauce.
Top with cilantro and the other half of the sushi bun and sprinkle with the crispy fried garlic.