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Ingredients
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Crispy Rice
Spicy Tuna Topping
Condiments & Garnish
Method
Crispy Rice
Cook rice
Rinse the sushi rice under cold water until the rinse runs clear (3–4 washes). Drain. Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan: bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
Season rice
While the rice rests, whisk together rice vinegar, sugar, and fine sea salt until dissolved. Transfer rice to a large shallow bowl or baking sheet and gently fold the vinegar mixture into the rice with a paddle or spatula to avoid mashing — fan or let cool slightly until it reaches about room temperature.
Form rice cakes
With slightly wet hands, divide the rice into 16 equal portions (about 2 tablespoons each). Press each portion into a compact rectangle or oval about 2.5 x 1.5 inches and 1/2 inch thick, compacting well so they hold together during frying. Place formed rice on a tray lined with parchment and chill in the refrigerator for 15–20 minutes to firm up.
Pan-fry until crisp
Heat a large nonstick or cast-iron skillet over medium-high. Add neutral oil to reach about 1/8 inch depth. When oil shimmers (325–350°F if using a thermometer), place rice cakes in the pan without crowding (work in batches). Fry until deeply golden and crisp, about 3–4 minutes per side, pressing gently with a spatula. Reduce heat if oil smokes. Transfer to a paper-towel-lined tray to drain. While still warm, brush or drizzle lightly with toasted sesame oil for flavor.
Spicy Tuna Topping
Prepare tuna mixture
Ensure tuna is very cold and finely diced (small 1/8–1/4 inch dice). In a bowl combine mayonnaise, smoked chili sauce, soy sauce, sesame oil, and kosher salt. Add the diced tuna and fold gently until evenly coated. Stir in thinly sliced scallions and toasted sesame seeds. Taste and adjust heat or salt: add more smoked chili sauce for spice or more mayo to mellow.
Portion topping
Keep tuna chilled until ready to assemble. Portion about 1 heaping tablespoon (or more to preference) of the spicy tuna mixture per rice cake. Use a small scoop or two spoons to form a neat mound. If mixture feels loose, refrigerate 5–10 minutes to firm slightly before assembling.
Assembly & Garnish
Assemble
Place crispy rice on a serving platter. Top each warmed rice cake with a scoop of spicy tuna, gently pressing so it adheres.
Add kizami wasabi and shiso
Pipe or place about 1/4 teaspoon of kizami wasabi on top of each tuna mound (adjust to heat preference). Garnish each piece with a thin strip or small piece of shiso leaf. For visual variety, alternate a small dot of wasabi on some pieces and a shiso-only on others.