Crispy Rice with Spicy Tuna Sushi: Ultra-Crispy Perfection

Instructions:

1. Rinse the sushi rice until the water runs clear. Cook the rice with 400ml water in a rice cooker or pot. Once cooked, gently fold in the rice vinegar, sugar, and salt while the rice is still warm.
2. Line an 8x8 inch baking dish with plastic wrap. Press the seasoned rice into the dish in an even layer (about 3/4 inch thick). Press down firmly to compact the grains. Cover and refrigerate for at least 3 hours.
3. Finely dice the sushi-grade ahi tuna by hand with a sharp knife. In a mixing bowl, combine the tuna with Kewpie mayo, Sriracha, toasted sesame oil, and minced scallions. Keep the mixture chilled.
4. Remove the chilled rice block and cut into small rectangular bite-sized pieces using a wet knife. Heat neutral oil in a skillet over medium-high heat.
5. Fry the rice blocks for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack.
6. Top each warm rice block with a spoonful of the spicy tuna mixture. Garnish with a jalapeño slice and sesame seeds. Serve immediately.