Spicy tuna crispy rice…but stuffed 🤭 I’ve always loved crispy tuna rice and have made it so many times (I even shared an air fryer version before). But this idea randomly came to me when I was thinking about those deep fried stuffed Japanese sandos, and I had to try it… it just made sense to turn it into something you can actually stuff and hold like this. It’s one of those ideas that just popped into my head and I couldn’t not make it. And honestly… I like this version even more. The rice gets extra crispy since there’s more surface area, but the inside stays soft and a little chewy, so stuffing in cold spicy tuna just works so well. And you can fit a really good amount of spicy tuna inside (use a fork!), which makes every bite even more satisfying. Plus everything stays in place, so it’s way easier (and more enjoyable) to eat without it falling apart like the usual version. Same flavors, just a different format… but it works so well 🤭 save this if you love crispy tuna and let me know if you’d try this version 😍🙌 🍣Stuffed Spicy Tuna Crispy Rice Makes ~8 pieces - Sushi Rice ~3 cups cooked rice 4 Tbsp rice vinegar 1½ Tbsp sugar ½ Tbsp salt - Spicy Tuna ¾ lb sushi-grade tuna, finely chopped 2.5 Tbsp Kewpie mayo 2 Tbsp sriracha 1 Tbsp soy sauce ½ Tbsp sesame oil 2 stalks green onion, chopped - For Topping Avocado, sliced Jalapeño, sliced Eel sauce (sweet soy glaze) Sesame seeds Instructions 1. Shape Line a square pan with parchment (i used a 8”*8” brownie pan) Spread rice evenly (about ¾” thick — thicker rice makes it easier to cut and stuff without breaking) → Chill for a few hours until firm 2. Cut Slice into 4 squares, then cut diagonally to make 8 triangles 3. Fry Deep fry until golden and crispy Let cool slightly 4. Stuff Cut a deep slit along the long edge Gently open to create a pocket Stuff with spicy tuna 5. Finish Top with avocado and jalapeño Drizzle eel sauce and sprinkle sesame seeds #stuffedspicytunacrispyrice #stuffedcrispytuna - @hubbybap