spicy tuna crispy rice (nobu copy cat)

cook and prepare your sushi rice.

once the rice has fully cooked and has been seasoned, take an 8x8 inch baking pan lined with plastic wrap and fill the pan with the cooked sushi rice. pack in the sushi rice and then press to make sure the top is as flat as possible. cover with more plastic wrap and put in the fridge to cool for at least 3 hours, or overnight.

while sushi rice is cooling, finely dice tuna almost to a mince.

in a medium sized bowl, add in finely diced tuna, sesame oil, mirin, tabasco, lemon juice, sriracha, soy sauce, and kewpie mayo to taste. mix and set aside.

remove sushi rice from fridge and place onto a cutting board. cut the rice into rectangles that are about 1/2 inch in width.

take the sushi rice squares and pan fry on all sides until golden and crispy. place the rice squares on a paper towel lined sheet tray to soak up any excess oil.

half the avocado and slice each half into thin strips. set aside.

take a plate or serving tray and place sushi squares down, top the rice with an avocado slice, then the spicy tuna mixture and carefully add furikake, or sesame seeds on top.

lastly garnish each tuna square with sliced jalapeno or serrano pepper.