Crispy Tuna Rice Recipe from P.F. Chang’s (Moran) 

Ingredients:

• Sushi Rice: Look for short-grain sushi rice for that perfect sticky texture that holds everything together.
• Fresh Ahi Tuna: Opt for sushi-grade tuna to ensure freshness and safety in your delightful bites.
• Sriracha Sauce: This adds the right kick; adjust based on your spice tolerance—life’s too short for bland food!
• Avocado Oil: Use this oil for frying to achieve a crispy exterior without overpowering flavors.
• Sesame Seeds: Toasted sesame seeds add a delightful nuttiness and crunch—don’t skip this!
• Green Onions: Chopped green onions provide freshness and a pop of color; always use them!
• Nori Sheets: Cut these into small squares to cradle your tuna bites perfectly.

For the sauce:

• Mayonnaise: Use Japanese mayonnaise (like Kewpie) for creaminess and umami flavor that elevates your bites.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavor profile beautifully.
• Soy Sauce: A dash adds depth—be sure to pick low-sodium if you’re watching salt intake.

Prepare the Sushi Rice: Rinse 2 cups of sushi rice under cold water until it runs clear. Cook according to package instructions until tender and sticky.

Shape the Rice: Once cooked, let the rice cool slightly before wetting your hands and shaping it into bite-sized squares or rectangles.

Fry the Rice Bites: In a skillet, heat avocado oil over medium-high heat. Fry each rice piece until golden brown and crispy, about 3-4 minutes per side.

Create Spicy Tuna Mixture: Dice fresh ahi tuna finely and mix with sriracha sauce, mayonnaise, chopped green onions, and lemon juice in a bowl until well coated.

Assemble Your Bites: Top each crispy rice piece with a generous spoonful of spicy tuna mixture; sprinkle toasted sesame seeds on top.

Helpful Hint 

Start by cooking your sushi rice first; while it cools, mix the spicy tuna. Prepare your crispy rice by frying it until golden brown before assembling your bites. This sequence ensures everything is fresh and maximizes flavor.