IT’S CRUNCH TIME 😋 Bite into these spicy tuna crispy rice 🌶🎥 Credit: @derekkchen #lickyourphone⁠ ⁠ Spicy Tuna⁠ - 1.5 cups sushi grade tuna(chopped)⁠ - 1 garlic clove(grated)⁠ - 1 Tsp ginger(grated)⁠ - 1 Tbsp soy sauce⁠ - 1 Tsp sesame oil⁠ - 1 Tsp lemon juice⁠ - 3 Tbsp Japanese mayo⁠ - 3 Tbsp TABASCO Sriracha Sauce⁠ - Chives(garnish)⁠ ⁠ Crispy Rice⁠ - 2 Cups sushi rice⁠ - 2 Cups water⁠ - 3 by 3 square of kombu⁠ - 1/4 Cup rice vinegar⁠ - 2 Tbsp sugar⁠ - 1 Tsp salt⁠ - Neutral oil for frying⁠ ⁠ Instructions⁠ ⁠ Spicy Tuna⁠ 1. Chop tuna into small pieces and combine with rest of ingredients.⁠ 2. Place in fridge for 30 minutes⁠ ⁠ Crispy Rice⁠ 1. Rinse rice in water three times or until water is clear.⁠ 2. Cook rice in 2 cups of water with kombu in rice cooker.⁠ 3. Mix rice wine vinegar, sugar, and salt in a sauce pan until sugar and salt are dissolved.⁠ 4. When the rice is finished cooking, mix sushi rice seasoning into hot rice until fully incorporated.⁠ 5. Line a sheet tray with plastic wrap and pour rice make sure to pack it down.⁠ 6. Line the top of the rice with more plastic wrap and press down with another sheet tray on top.⁠ 7. Place the rice in fridge for 2 hours.⁠ 8. Cut the rice in the circles/rectangles and fry in neutral oil on medium high heat until golden brown on each side.⁠ ⁠ Assemble your Spicy Tuna Crispy Rice and enjoy!