Let’s put it this way – growing up I only liked avocado rolls. Despite my father and brother’s love for sashimi during our summer trips to see the grandparents in Hawaii, I was not a fish fan. Cooked or raw. But especially raw. 

That is, until I met my husband. He is half Japanese on his mother’s side who passed down a very different flavor profile than the Southern Comfort food my mother passed down from her Texas roots. 

Needless to say, I have now acquired (and thank goodness I did!) a love of sushi. And have since dabbled in making my own. It’s such a treat when I do too! 

This is the lazy girl’s recipe to spicy tuna crispy rice. As soon as I get my act together with this site, I’ll get to work recording my homemade rice paddy and traditional spicy tuna recipe. But in the meantime, give this a whirl! It’s so easy and you can get all the ingredients at Whole Foods.

INGREDIENTS

1 lb. sushi grade tuna

1 avocado

1 jar pickled ginger

1 package crispy rice paddies (favorite brand from Whole Foods linked here)

Optional toppings: cilantro, jalapeno

For the spicy mayo – 

⅓ cup mayo or greek yogurt

1 tbsp. sriracha

1 tsp. sesame oil

Serving Size: 8+ pieces

INSTRUCTIONS

• Fry rice paddies in a thin layer of sesame oil until crispy on both sides, approx 3-4 mins each side. (Any oil will work but sesame has a high-heat point and adds extra flavor.)
• Meanwhile, thinly slice tuna and avocado into small pieces. 
• Make your spicy mayo – combining all ingredients with a whisk. 
• Stack avocado, pickled ginger, and tuna on top of the crispy rice. 
• Drizzle spicy mayo and top with cilantro and jalapeno. 
• Enjoy!