SPICY TUNA CRISPY RICE CAKE

Ingredients:

Tuna Mix:

• 150g sushi-grade ahi tuna
• 1 tablespoon sriracha
• 1 teaspoon sesame seeds
• 1 tablepoon kiwpie mayonnaise
• 5g chives (chopped)

Sushi Rice:

• 65g sushi or short grain rice (raw weight)
• 140ml water, plus extra for rinsing rice
• 1 tablespoon rice vinegar seasoning
• 2 tablespoon soy sauce (for the rice cakes)
• 1 teaspoon extra virgin olive oil (7g) (for cooking rice cakes)

Instructions:

Tuna Mix:

1. Begin by gently dicing the ahi tuna, then add it to a bowl with the rest of the ingredients and mix well.
2. Place in the refrigerator for 15-20 minutes to allow the spicy flavors to soak into the ahi.
3. Meanwhile, prepare the sushi rice, then rice cakes.

Sushi Rice:

1. Begin by rinsing the sushi rice well, then combining the rice and water in a medium pot. Bring to a boil then reduce the heat to low and cover.  Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
2. Next, season with sushi rice vinegar.
3. Allow the rice to cool, then form the rice into small rectangles using your hands, a cookie-cutter, or this sweet little contraption, also known as a sushi rice mold.
4. Once the rice is formed into tight rectangular shapes, cook them lightly on each side over medium heat with 1 teaspoon olive oil.
5. Remove from the skillet and dip the rice cakes into the soy sauce.
6. Next, cook the rice cakes for an additional 2-3 minutes on each side or until crisp and golden brown.
7. Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.

Nutrition Facts:

• Calories: 639.9 Cal
• Protein: 42.8g
• Carbs: 69.4g
• Fat: 21.4g