Ingredients:

Crispy Rice Cakes

• 1 cup Japanese premium sushi rice
• 2 tablespoons rice vinegar
• ½  teaspoon sugar
• 1-2 cups cup neutral oil

Spicy Tuna

• ½  pound bluefin tuna negitoro
• 1 tablespoon sriracha
• 2 tablespoons Kewpie Mayonnaise
• 1 teaspoon sesame oil
• 1 scallion, trimmed and finely chopped

 Others

• 1 ripe avocado, peeled, pitted and thinly sliced
• Black sesame seeds for garnish
• Sliced jalapeno for garnish

Method:

Sushi rice: place uncooked rice in a bowl, add cold water, swish around and drain. Repeat 6-8 times until the water runs clear, 5-6 times. Pour out most of the water (leave about 1 tablespoon) and begin cooking.

Rice Cooker: Place rinsed rice and 1 cup of water in the bowl of a rice cooker and cook according to rice cooker directions. Add vinegar and sugar and fluff to mix.

Stove top: Place rinsed rice and 1 cup of water in a small lidded pot. Over high heat, bring to a boil, reduce to a simmer, cover and cook for 12-14 minutes until water is absorbed. Turn off heat and let the rice continue to steam, 10 more minutes. After 10 minutes, add rice vinegar and sugar and fluff to mix.

Crispy Rice: Line an 8-inch square baking pan with plastic wrap. Press the rice into the pan. Cover with plastic wrap and weigh down with cans or a cast iron skillet. Chill in the refrigerator for at least 3 hours and up to overnight.

The next day, gently remove rice from the pan to a cutting board. Using a wet, sharp knife, cut into 16 2-inch  squares.

In a small, high sided pot add enough oil to go 3-4 inches up the side of the pot. Clip in a thermometer and heat oil to 375 degrees. Add 2-3 rice cakes at a time and fry  3-4 minutes until golden brown and delicious. Repeat with remaining rice cakes.

Spicy Tuna: In a medium bowl, add tuna, sriracha, mayo, sesame oil, and scallion. Gently mix to combine

Assembly: Place avocado slice on a crispy rice cake, followed by spicy tuna, a jalapeno slice and a sprinkle of black sesame seeds.  Serve immediately.