Crispy rice with spicy tuna (Nobu copycat)

Ingredients

• 1 batch crispy rice cakes (15 pieces)
• ONE topping of choice (below) – Nobu sashimi tuna or canned tuna
• 1 avocado, cut into small thin slices (or make avocado sauce)
• 15 jalapeño slices, thin, optional garnish
• 1/2 tsp black sesame seeds, for garnish
• 225g / 7oz sashimi grade tuna, or salmon (Note 1)
• 1 tbsp sriracha, adjust spiciness to taste (Note 2)
• 4 tsp kewpie mayonnaise or better yet homemade mayonnaise (Note 3)
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds, divided
• 360g/12oz canned tuna in oil, drained (Note 4)
• 3 tbsp sriracha (Note 2)
• 4 tbsp kewpie mayonnaise or better yet homemade mayonnaise (Note 3)
• 1 tbsp lemon juice (sub rice vinegar)
• 1 tsp sesame oil
• 1/2 tsp cooking/kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds, optional
• 1 1/2 tsp black sesame seeds, divided

Steps

1. Start the rice the day before or first thing in the morning – it needs minimum 4 hours to chill.
2. Make the toppings first, then refrigerate while you cook the crispy rice cakes.
3. Cook the crispy rice cakes and sprinkle with salt per the recipe.
4. Assemble – Place rice cakes on a serving platter. Pile on toppings – I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!
5. Freeze to firm – Place tuna in the freezer for 30 minutes to partially freeze – it's much easier to finely chop when slightly firm.
6. Cut into 0.5cm / 1/2" cubes – the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
7. Mix – Add everything into the tuna and mix until combined.
8. Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.