Spicy Tuna with Crispy Rice

1 1/2 cups sushi rice, cooked

1 lb while caught sushi grade ahi tuna

3 tbsp avocado mayo, I like primal kitchen

2 tbsp sriracha

1 tbsp coconut aminos

2 tsps sesame oil

juice of 1 lime

cilantro micro-greens

avocado oil

1. Line a square baking tray with parchment paper. Once sushi rice is cooked add your rice to the baking tray in a 1/2 inch thick square block. Wrap and refrigerate for at least 1 hour to overnight.

2. Once the rice is chilled, cut the rice into bitesized rectangles.

3. Heat about 1/2 cup of avocado oil in a skillet over medium high heat. Once hot gently place the rice into pan for about 3 minutes, or until golden brown. Flip and cook for additional 2-3 minutes. Remove from pan. Add more avocado oil throughout process if necessary.

4. Cut ahi tuna into cube bite sized pieces. In a bowl mix your chopped tuna, avocado mayo, sriracha, coconut aminos, sesame oil, & lime juice.

5. Assemble rice cakes by placing 1-2 tablespoons of spicy tuna on top. Garnish with cilantro micro-greens & sriracha mayo (I mix avocado mayo & sriracha together)

6. Enjoy!