Makes 12-15 portions | Prep 15-20 minutes | 40 minutes plus chilling
Ingredients:
1 cucp sushi rice
1 tbsp rice vinegar
1 tsp caster sugar
1 avocado, thinly sliced
Vegetable oil, for shallow frying
Spicy Tuna Tartare:
250g shashimi grade tuna (salmon sashinmi as alternative)
3 tbsp whole egg mayonnaise
½ tsp AYAM™ Hot Chilli Sauce (Sriracha) 435ml (or more depends on preference)
Few drops of AYAM™ Sesame Oil 210ml
1 tsp AYAM™ Light Soy Sauce 210ml
½ lemon zest
3 spring onion, light parts finely chopped
1 tsp white sesame seeds
Black sesame seeds, to garnish
1 small jalapeno, cut into super thin rounds
Pinch of 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 the avocado on rice cakes. Top with tuna and garnish with black sesame seeds and jalapeno slices.
Makes 12-15 portions | 
Prep 15-20 minutes | 
40 minutes plus chilling 
