Preparation

• Prepare the sushi vinegar. Mix the ingredients and microwave for 30 seconds or until the sugar has dissolved.
• Prepare a large bowl. Add the sushi rice to the bowl and fan any steam that rises so that the rice does not get too mushy.
• Add the sushi vinegar by pouring it gently onto the rice paddle and distributing it evenly on the rice.
• Fold the rice gently.
• Cover with kitchen linen and let the rice absorb the vinegar for 5 minutes.
• Line a baking tray with plastic wrap.
• Add the sushi rice to the baking tray and spread it evenly. The thickness should be around 1cm/half an inch.
• Cover with another layer of cling film and place another baking tray on top. Apply pressure so that the rice can stay compact and together.
• Rest in the fridge for at least 1 hour. If you’re impatient like me, add ice on the top of the baking tray and on the bottom to cool the rice faster.
• Use a small rice bowl and wet the bowl with water.
• Punch out the cooled sushi rice into a circular rice disk using the rice bowl, and place the disk on top of parchment paper.
• Heat a heavy-duty pot with neutral oil. You can also pan-fry on a non-stick pan. Heat on high until the oil reaches 165C /330F.
• Gently place the rice disk into the oil. Fry until golden brown or for about 2 minutes on each side.
• Take the crispy rice out of the oil and onto a lined baking tray. Let it rest while preparing the fatty tuna patty.
• Finely mince the fatty tuna. Make sure that the tuna is slightly frozen because if it’s room temperature, it will turn to mush due to the high-fat percentage.
• Add kosher salt, zest from 1 lime and lime juice from half of the lime. Reserve the other half of the lime for later. Optionally, add the masago for a “popping” texture.
• Assemble the burger by brushing the sauce, half of the tuna patty, minced scallions, and half of a thinly sliced avocado. Season the avocado with salt and extra lime juice.
• Put the other rice bun on top. If you’d like it to stay compact like mine, wrap it tightly with plastic wrap. Enjoy!!!