Step 1

Prepare the sushi vinegar. Mix the ingredients and microwave for 30 seconds or until the sugar has dissolved.

Step 2

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.

Step 3

Add the sushi vinegar by pouring it gently onto the rice paddle and distributing it evenly on the rice.

Step 4

Fold the rice gently.

Step 5

Cover with kitchen linen and let the rice absorb the vinegar for 5 minutes.

Step 6

Line a baking tray with plastic wrap.

Step 7

Add the sushi rice to the baking tray and spread it evenly. The thickness should be around 1cm/half an inch.

Step 8

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.

Step 9

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.

Step 10

Use a small rice bowl and wet the bowl with water.

Step 11

Punch out the cooled sushi rice into a circular rice disk using the rice bowl, and place the disk on top of parchment paper.

Step 12

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.

Step 13

Gently place the rice disk into the oil. Fry until golden brown or for about 2 minutes on each side.

Step 14

Take the crispy rice out of the oil and onto a lined baking tray. Let it rest while preparing the fatty tuna patty.

Step 15

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.

Step 16

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.

Step 17

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.

Step 18

Put the other rice bun on top. If you’d like it to stay compact like mine, wrap it tightly with plastic wrap. Enjoy!!!