Spicy Tuna Crispy Rice Lunch Boxes

Serves 4 · 30 min prep · 25 min cook

Ingredients

• 1 1/2 cups dry sushi rice
• 3 Tbsp rice vinegar
• 1 Tbsp sugar
• 1 tsp total, divided kosher salt
• 3 Tbsp neutral oil
• 12 oz sushi-grade tuna
• 3 Tbsp mayonnaise
• 1–2 Tbsp sriracha
• 1 tsp soy sauce
• 1/2 tsp toasted sesame oil
• 2 green onions
• 1 ripe avocado
• 1/2 English cucumber
• 1 tsp sesame seeds
• 2, cut into strips nori sheets

Instructions

1. 1Rinse the sushi rice until water runs clear, then cook according to package directions (usually 1:rice-to-water ratio). While still hot, gently fold in rice vinegar, sugar, and salt; spread on a sheet pan to cool to room temperature, about 15 minutes.
2. 2With wet hands, press the seasoned rice into a parchment-lined 8×8-inch pan in an even 3/4-inch layer. Refrigerate 20 minutes to firm up, then cut into 16–small rectangles.
3. 3Heat oil in a large nonstick skillet over medium-high heat. Working in batches, pan-fry the rice rectangles 3–4 minutes per side until deep golden and crispy on both faces; add remaining oil as needed. Transfer to a wire rack.
4. 4While rice fries, dice the tuna into 1/4-inch cubes. In a bowl gently mix tuna with mayonnaise, sriracha (start with 1 Tbsp), soy sauce, sesame oil, and thinly sliced green onions. Taste and add more sriracha or salt if desired.
5. 5Dice the avocado and cucumber into small cubes. Keep them separate until assembly so nothing gets watery.
6. 6To build each lunch box or plate, arrange 4–5 crispy rice pieces. Top each with a spoonful of spicy tuna, a few avocado cubes, cucumber, a sprinkle of sesame seeds, and a thin nori strip.
7. 7Serve immediately for maximum crunch, or pack components separately: crispy rice in one container, tuna salad and toppings in others. Re-crisp rice in a toaster oven or air fryer at 375°F for 3 minutes if needed.
8. 8Finish with an extra drizzle of sriracha mayo if you like it hotter. Eat within a day for best texture and food-safety with raw tuna.