Spicy Tuna On Crispy Rice Cake Strangewich

Cool never tasted so hot with our Spicy Tuna Strangewich, combining fresh ahi tuna and avocado with spicy wasabi and Sriracha sauce.

INGREDIENTS
Rice Cakes:
3 cups sushi rice, cooked
3 Tbsp rice vinegar
3 Tbsp sugar
Black and white sesame seeds
Peanut oil for frying

Spicy Tuna:
1 lb sushi-grade ahi tuna, cubed
¼ cup scallions, minced
2 Tbsp minced serrano
1 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp Sriracha

Ginger Wasabi Mayo:
½ cup Hellmann’s Mayonnaise
2 Tbsp wasabi paste
2 tsp freshly grated ginger

Accoutrement:
1 English cucumber, sliced into ¼-inch rounds
1 bunch shiso leaf, picked
1 avocado, pitted, peeled and sliced thin
Sriracha, if desired
Soy sauce for dipping

STEPS:
Rinse sushi rice under cool water once or twice. Cook rice in a rice cooker according to directions on package. Season with rice vinegar and sugar.
Line a small cookie sheet with wax paper and spread rice over it, ½-inch thick. Use a 3-inch ring mold to cut circles. (Rice can be remolded if you didn’t quite get 6.) Place rice rounds on a wax-paper-lined sheet pan, sprinkle with black/white sesame seeds and put in freezer for at least 1 hour.
Preheat oil in a deep Dutch oven to 350ºF. Carefully fry rice cakes until golden brown.
Mix all tuna ingredients together. Refrigerate until ready to serve.
Shingle cucumber slices over each rice cake, then top with shiso leaves and sliced avocado. Add a hefty scoop of spicy tuna, a dollop of Ginger Wasabi Mayo, a squeeze of Sriracha, a sprinkling of sesame seeds, and one thinly-sliced round of serrano.
Serve with soy sauce for dipping. Enjoy!

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