Ingredients:

  • 2 cups short-grain Japanese sushi rice
  • 2 cups water
  • 3 tbsp rice vinegar
  • 1.5 tbsp granulated sugar
  • 1 tsp sea salt
  • 0.5 lb sushi-grade Ahi Tuna
  • 2 tbsp Kewpie Mayonnaise
  • 1 tbsp Sriracha
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 green onion, finely minced
  • 1 fresh jalapeño, sliced into rounds
  • 1 tbsp eel sauce (nitsume)
  • 1 tsp black and white sesame seeds
  • 3 tbsp neutral oil for frying

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear. Combine with 2 cups of water in a rice cooker and cook according to manufacturer instructions.
  2. While rice is warm, gently fold in the rice vinegar, sugar, and sea salt using a wooden paddle. Avoid mashing the grains.
  3. Line a 9x9 square baking pan with plastic wrap. Transfer the rice to the pan and press down firmly to create an even, dense layer. Cover and chill in the refrigerator for at least 3 hours to compress.
  4. Finely mince the sushi-grade Ahi tuna. In a small bowl, combine the tuna with Kewpie mayonnaise, Sriracha, sesame oil, grated ginger, and minced green onions. Keep chilled until assembly.
  5. Remove the chilled rice block from the pan. Using a sharp, wet knife, cut the rice into 18 uniform rectangles.
  6. Heat neutral oil in a heavy skillet over medium-high heat. Pan-fry the rice cakes for 3-4 minutes per side until the exterior is golden-brown and shattering-crisp.
  7. Place a generous spoonful of the spicy tuna mixture on each warm rice cake. Top with a jalapeño slice, a sprinkle of sesame seeds, and a light drizzle of eel sauce.