Prep rice the day before for best results. To cook rice, combine water, rice, and a pinch of salt. Bring to a boil, then reduce the heat and cook, covered, until the rice is tender and all the water has been absorbed. Once rice is cooked, fold in the rice wine vinegar and sugar until mixed. Turn out onto lined baking pan and press it down form a nice tight sheet roughly 3/4-1” thick. Cover and cool overnight.
Once cool, cut into pieces roughly 1” x 2 1/2”.
To make spicy tuna, chill the tuna well, place on cutting board and chop fine. Tuna can also be scraped with a spoon instead of chopping if desired.
Place tuna in mixing bowl, add the mayo, sriracha, chopped green onion, and a pinch of salt. Mix well and set in refrigerator.
Now, remove the individual rice pieces from pan and pan fry in Brilliance® corn canola oil until crisp and golden brown on all sides. Remove rice from pan and place on paper towel to drain.
Transfer to serving dish, spoon a small amount of the spicy tuna neatly on top. Serve with light soy for dipping.
Ingredients
1 ea. Empire's Treasure® Tuna Saku Block, 8-12 oz., thawed
