Step 1

Start by seasoning the cooked sushi rice with a splash of rice wine vinegar and salt.

Step 2

Pour the rice into an 8 by 10 inch container. Using a wooden spoon, firmly press the sushi into the container until compact. Add foil onto the top of the container and continue to press. Pop in the fridge for a couple of hours or leave overnight.

Step 3

Next, remove the foil and flip the container onto a chopping board and tap until the rice falls out in one piece. Slice into around 20 pieces.

Step 4

In a mixing bowl, combine the tuna, sriracha, mayonnaise, rice wine vinegar and soy sauce. Also add ⅔ of the thinly sliced spring onion, reserving some for garnish later.

Step 5

Add rapeseed oil to a non-stick frying pan and increase the heat to high. In batches, fry the rice squares for 2 minutes (or until golden and crispy) on each side.

Step 6

Top the crispy rice with the spicy tuna and garnish with the reserved spring onion