Crispy Tuna Bites

Ingredients

• 2 tablespoons seasoned rice vinegar
• 1 tablespoons sugar
• 2 cups cooked sushi rice
• 1 can Genova Premium Yellowfin Tuna in Calabrian Chili Infused Olive Oil, drained
• 2 tablespoons mayonnaise
• 1 teaspoon gochujang
• 1 teaspoon toasted sesame seeds, plus more for topping
• 1 teaspoon toasted sesame oil
• 1 teaspoon lime juice
• 1 scallion, ends trimmed, thinly sliced, plus more for topping
• Neutral oil, such as avocado, for frying
• Sliced avocado, for topping
• Sliced fresh jalapeño, for topping

Directions

1. Line a 6.5 by 9.5-inch tray with plastic wrap. In a medium  bowl, mix vinegar and sugar. Add rice, stirring to coat. Pack rice into tray, pressing down firmly. Cover with plastic wrap and refrigerate for a few hours until firm.
2. In medium bowl, add tuna, mayonnaise, gochujang, sesame seeds, sesame oil, lime juice and scallions, mixing until combined. Cover and refrigerate until ready to use.
3. Heat about 1/2-inch of oil in a large skillet over medium heat.
4. Cut rice into squares. Working a few at a time, fry until golden brown on each side, adding more oil if needed. Transfer rice bites to a paper-towel lined plate to drain.
5. Top with spicy tuna mixture, avocado, more scallions and sesame seeds.