Spicy Tuna Crispy Rice: Restaurant-Style Bites at Home!

Ingredients

• 1 ½ cups (300g) sushi rice, rinsed until water runs clear
• 1 ½ cups (360ml) water
• ¼ cup (60ml) rice vinegar
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon (5g) salt
• 2 tablespoons neutral oil (vegetable, canola, or avocado oil)
• 1 pound (450g) sushi-grade tuna, finely diced
• 3 tablespoons Japanese mayonnaise (Kewpie is recommended)
• 2 tablespoons sriracha (or to taste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 scallion, thinly sliced
• 1 tablespoon masago or tobiko (optional, for garnish)
• Toasted sesame seeds
• Thinly sliced scallions
• Nori seaweed sheets, cut into thin strips (optional)