Crispy Rice Spicy Tuna Bites

1: Rinse rice under water until water runs clear.

2: Add water and salt and cook rice as directed on package.

3: In a small bowl, mix together rice vinegar, sugar, and sesame oil until sugar dissolves.

4: Once rice is cooked, toss it in a bowl in the vinegar, sugar, and oil mixture.

5: Place your rice into a small square baking tray lined with plastic wrap and shape into a block that’s 1/2 inch thick. Refrigerate for at least 1 hour or freeze for about 30 minutes.

6: Once rice is chilled, cut into bite-size rectangles and pan fry in hot oil on medium-high heat for 2-3 minutes on each side. Set aside in a wire cooling rack.

7: In a bowl, mix chopped tuna with mayo, Sriracha, soy sauce, sesame oil, and lime. Place on top of rice bites.

8: Top with jalapeño and sesame seeds.