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1
For the sushi rice: In a large mixing bowl, rinse the rice by covering with cold water and straining.
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2
Repeat until the water runs clear, three times.
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3
Using a rice cooker on the highest setting or a medium saucepan over high heat, bring 2 cups plus 2 tablespoons water and the sushi rice to a boil.
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4
Reduce the heat to low.
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5
Cover and simmer for 15 minutes.
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6
Being careful not to disturb, turn off the heat and allow the rice to stand, covered, for an additional 15 minutes.
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7
For the sushi zu: Combine the sugar, vinegar and salt in a small saucepot.
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8
Heat just until dissolved.
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9
Remove the rice from the cooker or saucepan to a large glass or wooden bowl with a wooden paddle.
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10
Gently fold in the sushi zu.
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11
Bring the rice to room temperature and allow to rest for at least 1 hour covered with a towel.
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12
For the spicy tuna: Combine the Sriracha, mayo, sambal and sesame oil in a medium glass bowl with a whisk.
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13
Once incorporated, fold in the tuna and scallions.
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14
Mix thoroughly.
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15
Add in the chili powder, hot sesame oil and sprinkle with salt and pepper.
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16
Cover and refrigerate until ready for use.
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17
For the vinaigrette: Whisk together the mustard, yuzu juice, wasabi, lemon zest and lime zest.
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18
Slowly drizzle in the oil, whisking to emulsify.
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19
Fold in the jalapeno.
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20
Season with salt and pepper.
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21
Reserve until ready for use.
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22
Form the sushi rice into nigiri patties, 2 tablespoons each.
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23
Bring the oil to 375 degrees F in large cast-iron or heavy-gauge pot over medium-high heat.
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24
Fry the tots until browned on all sides, crispy on the outside and soft in the middle, 8 to 10 minutes.
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25
Remove from the oil and place on a towel-lined dish.
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26
Loosely cover to keep warm.
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27
To serve: Drizzle the serving plate with unagi sauce.
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28
Place the fried nigiri tots on the plate, evenly spaced.
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29
Top each patty with 1 tablespoon spicy tuna salad.
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30
Garnish with a drizzle of yuzu vinaigrette.
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31
Warning: Consumption of raw or undercooked fish may substantially increase the risk of foodborne illness.
