Nobu Inspired Spicy Tuna Crispy Rice Bites

1. Rinse the rice until the water runs mostly clear. Drain, then cook with 2 cups of water or according to package directions.
2. Mix the rice vinegar, honey, and salt until dissolved. Pour over the hot rice and gently fold together without mashing it.
3. Line an 8x8-inch pan with plastic wrap, leaving some overhang. Press the rice firmly into an even ¾-inch layer. Let it cool slightly, then cover and refrigerate for at least 4 hours or overnight.
4. Pat the tuna dry, then finely dice it to your desired texture. Gently mix with the Kewpie mayonnaise, sriracha, soy sauce, sesame oil, lime juice, scallions, and sesame seeds. Cover and refrigerate until serving.
5. Lift the chilled rice out of the pan using the plastic wrap. Cut into 16 even squares with a sharp knife dipped in water.
6. Heat ¼ inch of oil in a large skillet over medium to medium-high heat. Fry the rice in batches for 5 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate or wire rack.
7. Top each crispy rice square with spicy tuna, avocado and a slice of jalapeño. Finish with sesame seeds and scallions. Serve immediately.

Tips

• Use tuna sold for raw consumption from a trusted fish market.
• Keep the tuna cold and make the mixture no more than 30 minutes before serving.
• Fry the rice in batches so every piece becomes evenly crispy.