Spicy Ahi Tuna on Crispy Rice

INGREDIENTS

1 ea. Bamboo Leaf (Optional)
3 oz. Yellowfin Tuna, finely chopped
1 1/2 oz. Sushi rice cooked and pressed
1/2 oz. Masago Arare bits (optional)
Sesame oil – enough to coat pan
1/2 oz. Sriracha Mayonnaise
1/4 oz. Wasabi Aioli
3 ea. Jalapeno slices, very thinly sliced
1 ea. Picked Cilantro leaf for garnish

GUIDE / INSTRUCTIONS

For the Spicy Ahi Tuna on Crispy Rice

Lay bamboo leaf on the plate.
Cook Sushi rice, season and mix together. Press rice tightly into a half sheet pan, refrigerate. Once cold, turn the cooked rice into a large disk. Using a cookie cutter, but the rice into three disks. Sprinkle with masago arare bits if available.
Coat pan with sesame oil. Fry the rice cakes until golden brown. Flip rice cakes and continue to cook until both sides are golden brown. Place them on a paper napkin to drain. Then place them on the bamboo leaf.
Thinly chop the tuna and place in a bowl. Add Sriracha mayonnaise to chopped tuna and mix. Roll tuna into 1 oz. balls and place on top of each rice disk. Place 1 piece of thinly sliced jalapeno on top of each tuna ball.
Squeeze some wasabi aioli on top of each tuna ball.
Garnish the center piece with one picked cilantro leaf.

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