- Place rice in a colander. Wash and rinse until water runs clear.
- In a medium pot, add rice and water. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes. Remove from heat. Let stand for 10 minutes. Remove lid. Use a fork to fluff rice. Add rice vinegar and sesame oil. Mix well.
- Place in a 20 x 20 cm (8 x 8 in.) square pan. Thoroughly mash and compress rice. Refrigerate for 1 hour or until mixture is cold. Remove from refrigerator. Unmould rice from pan. Cut into 12 pieces.
- Deep fry at 350°F (175°C) or in an air fryer for 2 to 3 minutes or until golden brown. Remove and drain excess oil. Set aside.
- In a bowl, combine all tartare ingredients. Mix well.
- In another bowl, combine avocado, mayonnaise, and jalapeno pepper, to taste. Spread on top of crispy rice pieces.
- Add tuna tartare on top and garnish with jalapenos.
- Place on a tray and serve.
Chef’s Secret
Keep the tuna tartare cool by placing it in the refrigerator.