Yield
4


Ingredients

  • 7oz yellowfin tuna

Rice

  • 2 cups short grain USA rice unwashed 3 cups water (rice cooker)
  • 3 tbsp seasoned rice Vinegar
  • Pinch of salt
  • 3 tbsp of water

Sauce

  • 60g Japanese mayo
  • 15g Siracha
  • 2 dashes Fish sauce
  • 15g Honey
  • 1/2 Lime juice
  • 10g Cilantro
  • Pinch of salt
  • 1/2 bunch Chives
  • 2 tbsp crispy rice

Garnish

  • 1 baby Cucumber
  • 1 Jalapeño
  • 1 tbsp Furikake

Directions

  1. Freeze tuna for 1 hour. It will be easier to cut and allow you to achieve a more uniform small dice.
  2. Add rice to rice cooker, add water and cook. Do not wash, you want the extra starch
  3. Chop cilantro and mince chives
  4. Mix Japanese mayonnaise with siracha, fish sauce, honey, lime juice, chopped cilantro, minced chives and a pinch of salt
  5. Cut tuna into a small dice and mix with the sauce
  6. Slice cucumbers and jalapeño. Season with salt and allow to sit
  7. Take cooked rice and mix in seasoned rice vinegar, salt and water. Mix well and push together
  8. Grab a mold, add some oil spray to it. Portion out your rice balls into 2.5oz balls. Using a plastic wrapped glass push down onto your ball to create a patty in the mold.
  9. Using a medium sized pan on medium to hot heat gently sear your rice bun for a couple minutes
  10. Add crispy rice to marinated tuna
  11. Slice avocado
  12. For the build, start with one rice burger bun. Add salted cucumbers, add tuna on top, add jalapeños, sliced avocado, rice bun and garnish with furikake

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