Step 1

Gently dice the ahi, then adding the rest of the ingredients to the tuna and mixing well.

Step 2

Place in the refrigerator for 15-20 minutes.

Step 3

Rinse the rice well, then combine the rice and 2 cups of water in a medium pot.

Step 4

Bring to a boil then reduce the heat to low and cover.

Step 5

Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.

Step 6

Combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.

Step 7

Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.

Step 8

Allow the rice to cool, then tightly form into small rectangles.

Step 9

Cook them lightly on each side in a skillet over medium heat with 1 tbsp of sesame oil.

Step 10

Remove from the skillet and dip the rice cakes into the soy sauce.

Step 11

Cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.

Step 12

Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.