📝 Instructions
= Recipe
1. In a large nonstick skillet with a lid, stir together 2 cups water, the 1.5 cups sushi rice, 1 tbsp unseasoned rice vinegar, 2 tsp granulated sugar, and 1 tsp Kosher salt. Bring to a boil over high heat, then cover, reduce heat to low, and cook until rice is tender, 18 to 20 minutes.
2. Meanwhile, thinly slice the 3 scallions and 2 cucumbers.
3. In a large bowl, stir together the sliced scallions, 3 5-ounce cans water-packed tuna, 0.333 cup mayonnaise, 1.5 tbsp Sriracha, 2 tsp soy sauce, and 2 tsp unseasoned rice vinegar. Taste and add more Sriracha for more heat. Refrigerate until the rice is ready.
4. Sprinkle the cucumbers with a pinch of Kosher salt.
5. Now crisp the rice: Make 4 or 5 small holes in the rice in the skillet, then pour the 3 tbsp neutral oil down the sides of the pan and into the divots. Increase heat to medium and cook until the rice is browned at the edges, 4 to 7 minutes. (You can lift the rice to check.) If you don’t see oil bubbling in the holes, add a teaspoon or two more neutral oil.
6. Divide the rice, crispy side up, among bowls or plates and serve with a scoop of the spicy tuna and the cucumbers.
