Spices & Sprinkles

Ingredients:

• Sushi rice (amount depends on how thick you want your crispy rice and how big you cut the squares)
• 1 tuna steak, sushi grade
• 2-3 tablespoons sriracha
• 2 tablespoons kewpie mayo
• 1 teaspoon sesame oil
• Neutral and sesame oil for cooking
• Optional, scallions

Directions:

1. Make your sushi rice once cool to room temperature, and press firmly down into a dish or container the thickness you want your crispy rice cakes. Freeze for 10 minutes.
2. While that is freezing, finely mince your tuna.
3. Add the rest of the ingredients and mix together.
4. Cut your sushi rice into however many squares or rectangles you would like. (Wet your knife if it is sticking or place back in the freezer for a couple minutes).
5. Heat up a neutral oil and a small amount of sesame oil in a pan.
6. Fry the rice cakes until golden and crispy.
7. Top with the spicy tuna and any garnishes you would like (jalapeños, sesame seeds, etc.