Sushi grade tuna, sesame spiced and piled onto shatteringly crispy pan fried rice cakes.
At a Glance
Prep
15m
Cook
10m
Serves
1
Difficulty
Mid
Ingredients
- sushi grade tuna, finely diced 150g
- soy sauce 1 tbsp
- sriracha mayo 1 tbsp
- sesame oil 1 tsp
- cold cooked sushi rice 1 cup
- for frying neutral oil
- spring onion, sesame seeds, avocado, jalapeno to garnish
Method
-
Season tuna
Mix 150g of diced tuna with 1 tbsp soy, 1 tbsp sriracha mayo, and 1 tsp sesame oil. Toss gently and refrigerate.
-
Form rice cakes
Press 1 cup of cold rice flat and cut into rectangles with a wet knife.
-
Fry
Fry rice cakes in oil until golden and crispy. Drain on paper towel.
-
Top
Spoon tuna onto each rice cake. Garnish with spring onion, sesame, avocado, and jalapeno.
Slop Notes
The rice must be cold and slightly dried. Day old fridge rice works best.