Product: Duo Crisp with Ultimate Lid, Instant Pot Duo Crisp / Pro Crisp Ingredients
115g sushi rice
1/2 tsp sea salt
22.5 ml rice vinegar
1 tsp sugar
For the spicy Tuna
1½ tbsp Chopped chives
1½ tsp sesame oil (½ for sauce and 1 for brushing)
2 Tbsp Mayo
½ Tbsp Sriracha
1 Lime, juices
Place the sushi rice into a sieve, then submerge the sieve in a bowl of cold water. Gently agitate the water to rinse the rice, then lift the sieve, drain off the water and repeat this step until the water runs clear. Then leave the rice to drain for 5 minutes.
Combine the rice seasoning in a bowl, and microwave in 30 second bursts until the sugar has dissolved, then allow to cool.
Add the drained rice into the Instant Pot and cover with water. Secure the lid, and select Pressure Cook for 1 minute. Once finished, allow the pressure to release naturally for 17 minutes, then quick release the remaining pressure.
Transfer the rice to a large container or tray, and gently spread the rice out with a silicone spatula. Do not press down too hard on the rice as it can make it mushy.
Slowly pour the rice vinegar seasoning over the rice, then gently mix togeher presisng into an even layer, and then place in the fridge to cool completely. Once cooled, slice your sushi rice into even rectangles.
Next, prepare the spicy tuna mixture. Begin by chopping up the tuna into small pieces and add to a bowl with the chopped chives, ½ teaspoon of sesame oil, mayonnais, sriracha sauce, and lime juice. Then add the chopped avocado to the mixture and gently fold it in.
Brush the remaining sesame oil on the rice rectangles and grill them at 205°C for 20 minutes. Once crispy and golden brown, set them aside to cool.
Once cooled, top each rice rectangle with the prepared spicy tuna mixture, distributing it evenly. Garnish with additional chives, if needed.