Crispy Rice Smoked Tuna Sandwich

Prepare the Sushi Rice Base:
Rinse the sushi rice in cold water until it runs clear. In a pot, combine the rice and water. Bring to a boil over medium heat, then reduce heat to low and cover. Cook for about 20 minutes, or until the water is absorbed. While the rice cooks, combine the rice vinegar, white sugar, and vegetable oil in a small saucepan over low heat. Stir until the sugar is dissolved. Once the rice is done, transfer it to a parchment-lined baking dish. Gently press it into an even ¾-inch-thick layer. Use a wide dish so you can cut two sandwich rounds. Refrigerate for at least 1 hour or overnight.

Fry the Crispy Rice:
Heat about 1 inch of frying oil in a deep pan to 350°F (175°C). Remove the rice from the fridge. Using a small bowl or ring mold (lightly wetted to prevent sticking), cut out two rounds of rice. Carefully place the rice rounds in the hot oil and fry for 4–5 minutes per side, or until golden and crispy. Remove and let cool on a wire rack.

Make the Spicy Tuna Filling:
Finely chop 1 pack of Acme Sesame Crusted Smoked Ahi Tuna. In a bowl, mix it with Kewpie mayo, sweet chili sauce, sriracha, wasabi sauce, and a sprinkle of furikake until well combined.

Make the Cucumber Scallion Slaw:
Use a vegetable peeler or slicer to cut cucumbers into ribbons. Combine with chopped scallions in a bowl. Toss with ponzu sauce, a squeeze of lemon juice, and sesame seeds.

Assemble the Sandwich:
Slice the avocado thinly. To assemble, place a generous scoop of spicy tuna on one crispy rice round. Top with cucumber slaw, sliced avocado, and a few thin slices of smoked tuna from the second pack. Add the second rice round on top. For easiest handling, wrap the sandwich tightly in plastic wrap and slice down the middle before serving.