Ingredients:

  • 2 cups short-grain sushi rice
  • 2 1/4 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 3 tbsp neutral oil (grapeseed or avocado oil)
  • 1 tsp toasted sesame oil
  • 0.5 lb sushi-grade tuna, finely diced
  • 2 tbsp Kewpie mayonnaise
  • 1 tsp sriracha
  • 1 tsp soy sauce

Instructions:

  1. Rinse the sushi rice under cold water until clear. Cook with water in a rice cooker or stovetop. While hot, fold in the rice vinegar, sugar, and salt.
  2. Line an 8x8 pan with parchment paper. Press the rice firmly into an even layer. Ensure there are no air pockets.
  3. Refrigerate for at least 2 hours. The block should feel hard to the touch.
  4. Turn the block onto a cutting board. Cut into 16 rectangles using a wet, sharp knife. Keep the edges clean.
  5. Finely dice 0.5 lb sushi grade tuna. In a bowl, combine with 2 tbsp Kewpie mayonnaise, 1 tsp sriracha, and 1 tsp soy sauce. Stir until velvety and pink.
  6. Add 3 tbsp neutral oil and 1 tsp toasted sesame oil to a pan over medium high heat. Wait until the oil shimmers.
  7. Place rice squares in the pan. Cook for 3-4 minutes per side. Do not move them until a crust has formed, or they will stick.
  8. Remove to a wire rack or paper towel. The rice should look deep mahogany and feel stiff.
  9. Spoon a dollop of the tuna mixture onto each square. Serve immediately while the base is hot and the top is cold.