Spicy Tuna on Crispy Rice Cakes & Tuna tartar on wonton skins

I mix minced sashami grade ahi tuna with saracha, sesame oil, cilantro, minced, jalepeno, cubed avocado. For the rice cakes you first boil some rice until its cooked making sure you fill the pot with water and the rice soaks up all the water. For the rice cakes you first form the balls and then sprinkle them sesame seeds and a little bit of soy sauce. To fry them you want to use a frying pan with some sesame oil until each one is golden, making sure to flip them to crisp up each side. Top each cake with some tuna, I use my hands because this is the easiest way to ensure the tuna stays on the cakes.



Using the same tuna, I just fried some wonton skins in the same oil.



Cooking With Style

SARIT