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1. Rinse the Japanese short-grain rice in cold water 5-6 times until the water runs clear, then soak for 30 minutes and drain well.
0.8 cup Japanese short-grain rice
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2. Cook the rice with the water in a covered saucepan: bring to a boil, reduce to low and cook 12 minutes, then rest off the heat 10 minutes covered.
0.8 cup Japanese short-grain rice,
0.8 cup Water (for rice)
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3. Stir the rice vinegar, sugar and salt together until dissolved, fold gently through the warm rice, then cool for 10 minutes until just warm.
1.5 tbsp Rice vinegar,
2 tsp Sugar,
0.5 tsp Salt
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4. Line a small container with plastic wrap, press the rice firmly into an even layer about 1.5 cm (0.6 in) thick with wet hands, and refrigerate 30 minutes until very firm. Turn out and cut into 8 small rectangles.
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5. Finely dice the sushi-grade tuna. Thinly slice the scallions, keeping a few green rings aside for garnish, and finely dice the Persian cucumber.
120 g Sushi-grade tuna,
2 pieces Scallions,
0.5 piece Persian cucumber
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6. Stir the Japanese mayonnaise, sriracha, soy sauce and toasted sesame oil together. Fold half of this spicy mayo and most of the scallions through the tuna, keeping the rest of the spicy mayo for topping. Chill until ready to serve.
1.5 tbsp Japanese mayonnaise,
1 tsp Sriracha,
1 tsp Soy sauce,
0.5 tsp Toasted sesame oil,
2 pieces Scallions
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7. Heat the neutral oil in a nonstick pan over medium-high heat until shimmering. Pan-fry the rice rectangles 3-4 minutes per side without moving them until deeply golden and crisp, then drain on paper towels.
2 tbsp Neutral oil (for pan-frying)
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8. Top each warm crispy rice rectangle with a spoonful of spicy tuna, a little diced cucumber and a drizzle of the reserved spicy mayo. Garnish with toasted sesame seeds and the reserved scallion rings and serve immediately.
2 pieces Scallions,
1 tsp Toasted sesame seeds (garnish)
