Tuna Poke on Crispy Rice with Spicy Truffle Mayo

In a small sauce pot, add your unseasoned rice vinegar, mirin, sugar and salt. Simmer on medium high heat until salt and sugar dissolve. Set aside to cool

Follow cooking instructions on package of sushi rice. Once cooked, mix in your sushi rice vinegar mix.

Get a small square Tupperware dish and lightly spray with cooking oil. Press the cooked sushi rice into the dish. Let it sit for 30 minutes or over night in the fridge. Then remove the rice from the dish and cut into cubes. If the rice isn’t holding it’s shape, spray your hands with cooking spray and carefully form the cubes in your hands.

Heat about 1/2 an inch of vegetable oil in a cast iron skillet over medium high heat. Once the oil temperature reaches 375, carefully lower the pieces of rice into the oil, about 5 pieces at a time so as not to crowd the pan. Fry for 3-5 minutes per side or until golden brown. Transfer to a paper towel lined plate to drain and cool.

Mix together the truff spicy mayo, sweet chili sauce, and sesame oil. Taste and adjust based on your preference.

Make the tuna

Chop the tuna into a fine mince. Keep on ice to remain fresh.

In a bowl, mix the Bachan BBQ sauce, ponzu sauce, soy sauce, zests, shallots, and chives to make your tuna.

Mix the tuna into the bowl with your tuna sauce.

Spoon the spicy tuna on top of the crispy rice. Spoon or drop some of the spicy mayo on top and top with some micro cilantro and thinly sliced jalapeño.