Spicy Tuna Rice Cakes

Cook Time 40 minutes plus chilling

Servings makes 12-15 portions

Ingredients

1 cup sushi rice

1 tbsp rice vinegar 

1 tsp caster sugar 

Vegetable oil, for shallow frying 

1 avocado, thinly sliced

Spicy Tuna Tartare

250g sashimi-grade tuna (as an alternative use sashimi salmon) 

3 tbsp whole egg mayonnaise 

½ tsp chilli sauce (or a little more if you want it spicier)

A few drops of sesame oil 

1 tsp light soy sauce

Zest of ½ lemon 

3 spring onions, light parts finely chopped

1 tsp white sesame seeds 

Black sesame seeds, to garnish 

1 small jalapeno, cut into super thin rounds

Pinch salt

Method

For the rice, cook as per packet instructions. Once cooked turn the heat off and let stand for 15 minutes. Now add the vinegar and sugar and fold through, then fluff up the rice. Line a square or rectangular tray with cling film allowing it to overhang. Press the rice into the tray so it is firmly compact, cover with the overhanging clingfilm and place another tray that is the same size on top to press the rice down. Chill for a few hours. This part can be done a few days in advance. Cut into even squares or rectangles.

Chill the fish in the freezer for 30 minutes so it firms up slightly. This will make dicing easier.

In a medium bowl combine the mayonnaise, chilli, sesame oil, soy, zest, spring onions, and white sesame seeds.

Remove tuna from the freezer and cut into ½ cm cubes. Add to the dressing and fold through. Season to taste. Chill until ready to serve.

Heat oil in a pan over a high heat and fry the rice cakes for a minute on each side until crispy. Remove and drain on paper towel. Repeat if cooking in batches.

Arrange avocado on rice cakes. Top with tuna and garnish with black sesame seeds and jalapeno slices.