1 tablespoon plus 2 teaspoons unseasoned rice vinegar
1-2 teaspoons fish sauce
1 clove garlic
pinch chilli flakes
Nori sheets
2 teaspoons granulated sugar
salt
2-3 Spring onions thinly sliced
1 Persian or mini seedless cucumbers
2-3 185g cans water-packed tuna, drained
⅓ cup mayonnaise
1 ½ tablespoons Sriracha, plus more to taste
2 teaspoons soy sauce
3 tablespoons neutral oil (such as grapeseed), plus more as needed
PREPARATION
Cook the sushi rice in the rice-cooker
Meanwhile, thinly slice the scallions and cucumbers. In a large bowl, stir together the scallions, tuna, mayonnaise, Sriracha, soy sauce and remaining 2 teaspoons rice vinegar. Taste and add more Sriracha for more heat. Refrigerate until the rice is ready (or up to 5 days).
3 Thinly slice the cucumber and marinate in some fish sauce, rice wine vinegar, garlic and chilli flakes. The way Isobel does it for the Salmon poke bowls.
Now crisp the rice: Make 4 or 5 small holes in the rice in the skillet, then pour the 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 oil.
Divide the rice, crispy side up, among bowls or plates and serve with a scoop of the spicy tuna and the cucumbers. Add sprouts and Nori sheets for more yum.