Rice Bun Ingredients

2 cups sushi rice2 tbsp rice vinegar2 tbsp hot water1 tsp sugar1 tsp salt1/2 tsp sesame oil1/2 tsp soy sauce4 tbsp vegetable oil1 tsp black sesame seeds

Filling

250 g tuna*1 cup avocado (finely chopped)1 tbsp scallion (finely chopped)2 tbsp mayonnaise1 tsp Sriracha sauce1 tsp shichimi togarashi1/2 tsp soy sauce1/4 tsp sesame oil*drained & flaked if using canned tuna, chopped into bite sized pieces if using fresh

Toppings

1 large green bell pepper (sliced)1 nori sheet (quartered)

Steps

Prepare sushi rice according to directions on packaging.Whisk vinegar, water, sugar & salt in a bowl, pour over cooked rice (while warm) & mix well to combine.Combine sesame oil & soy sauce, brush 4 small bowls with the oil & soy mixture, sprinkle sesame seeds, add slightly warm rice & pack them into the bowls.Wrap in cling wrap & chill in the fridge for at least 2 hrs.Combine all ingredients for the filling in a bowl, stir well, taste to adjust seasoning, cover & set aside.When ready to fry ‘rice buns’, gently slide from bowls (1 at a time) & cut into half, just like burger buns.Heat 1 tbsp of oil in a pan, when hot, add ‘rice buns’ halves, fry for 3 mins till they turn golden brown & become crispy.Set aside to cool down slightly.To assemble, place bottom of ‘rice bun’ (seared side up), add 1 piece of nori, 2-3 sliced bell peppers, 3 tbsp tuna mixture then stack the top ‘rice bun’.Serve with normal fries or any vegetables sticks of choice.