Spicy Tuna Crispy Rice Bites

Method

1. Dissolve the sugar and salt in the vinegar, sprinkle it over the warm rice and mix in with cutting strokes of a spatula.

   Add in this stepRice vinegar 1 tbspSugar (for the rice seasoning) 1 tspSalt (for the rice seasoning) 2 pinchFreshly cooked short-grain rice, still warm 300 g

2. Line a 10×15 cm container generously with plastic wrap, add the rice and press it down hard with the back of a spoon (or a wrapped hand) into a firm 2 cm layer. Cover the top with the wrap and chill for at least 1 h until set (overnight is fine).

3. Lift the rice block out by the wrap onto a board and cut it with a wet knife into 8 rectangles. Dip the knife in water again whenever rice sticks to it.

4. Pat the tuna dry and chop it into 5 mm pieces. In a bowl, mix the mayonnaise, sriracha, sesame oil, soy sauce and thinly sliced green onions, fold in the tuna and keep it in the fridge until serving. Slice the jalapeño paper-thin, 1 to 2 mm.

   Add in this stepSashimi-grade tuna 160 gMayonnaise 2 tbspSriracha 2 tspToasted sesame oil ½ tspSoy sauce 1 tspGreen onions 1

5. Heat a generous film of oil in a 24 to 26 cm nonstick pan over medium-high heat. Add the rice pieces 2 cm apart and fry without touching for 3 min, until the underside is deep golden and crisp, then flip and fry 2 min more. Fry in 1 batch(es), adding a little oil each time, and drain on paper towel.

   Add in this stepNeutral oil, for frying 3 tbsp

   medium-high heat

6. Top each warm, crunchy rice piece with a spoonful of spicy tuna, a slice of jalapeño and some sesame, and serve right away. The contrast of hot crisp rice and cold tuna is the whole point.

   Add in this stepFresh jalapeño 1Toasted sesame seeds (white or black) 1 tsp