Spicy Tuna Rice Cakes

Servings: 4

Total time: 16 minutes

INGREDIENTS

1 tablespoon rice vinegar
1 teaspoon sugar
¾ teaspoon Diamond Crystal® Kosher Salt, divided
2 cups cooked sushi rice
1 tablespoon vegetable oil
4 ounces sushi-grade tuna, finely diced
3 tablespoons mayonnaise, divided
1 teaspoon sriracha
1 teaspoon soy sauce
½ teaspoon wasabi paste
1 teaspoon toasted sesame seeds, for garnish
Chopped fresh chives, for garnish
 

DIRECTIONS

Combine rice vinegar, sugar and ½ teaspoon of kosher salt in a small bowl. Add mixture to warm sushi rice in a large bowl, mixing to combine.
Lightly wet your hands and shape rice into small rectangles or rounds, about 2-3 inches wide and ½-inch thick. Refrigerate rice cakes for at least 20 minutes.
Heat oil in a nonstick skillet over medium-high heat. Add rice cakes and sear until golden-brown and crisp, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil and cool slightly.
Combine tuna with 1 tablespoon of mayonnaise, sriracha, soy sauce and remaining kosher salt in a small bowl until mostly smooth.
Whisk together remaining mayonnaise and wasabi paste in a separate small bowl until smooth.
Top each crispy rice cake with a small dollop of wasabi aioli and a generous spoonful of the tuna mixture. Garnish each with toasted sesame seeds and chives and serve.