Makes 6 servings
1/4 cup mayonnaise
1 tablespoon Sriracha
1 teaspoon rice vinegar
1 teaspoon sesame oil
1-1/2 teaspoons soy sauce
12 ounces Tre-Fin Day Boat tuna
2 cups cooked sushi rice
Vegetable oil for rice cakes
3 scallions, thinly sliced
2 tablespoons Furikake Japanese seasoning or black and white sesame seeds
Combine the mayonnaise, Sriracha, vinegar, soy sauce and sesame oil. Mix to combine and refrigerate until ready to use.
Slice tuna against the grain, then chop into small cubes. Place in a small bowl.
Using your hands and plastic wrap, or a sushi mold, form the rice into rectangles about 2 inches long and 1 inch thick. Pack the rice as tightly as possible so that it holds together when you’re crisping it.
Coat the bottom of a non-stick saute pan with vegetable oil and place over high heat. When the oil is hot enough to sizzle, fry each rice rectangle about 5 minutes per side, or until light golden brown. Remove to a paper-towel lined plate.
While the rice cakes cool slightly, add 2 tablespoons of the Sriracha mayo to the tuna and toss gently to coat the pieces evenly. When the rice cakes are enough to handle, arrange them on a serving platter and spoon the tartare on top. Garnish with the scallions and sesame seeds.
Serve the remaining sauce on the side.