Preparation

• Freeze tuna for 1 hour. It will be easier to cut and allow you to achieve a more uniform small dice.
• Add rice to rice cooker, add water and cook. Do not wash, you want the extra starch.
• Chop cilantro and mince chives.
• Mix Japanese mayonnaise with siracha, fish sauce, honey, lime juice, chopped cilantro, minced chives and a pinch of salt.
• Cut tuna into a small dice and mix with the sauce.
• Slice cucumbers and jalapeño. Season with salt and allow to sit.
• Take cooked rice and mix in seasoned rice vinegar, salt and water. Mix well and push together.
• Grab a mold, add some oil spray to it. Portion out your rice balls into 2.5oz balls. Using a plastic wrapped glass push down onto your ball to create a patty in the mold.
• Using a medium sized pan on medium to hot heat gently sear your rice bun for a couple minutes.
• Add crispy rice to marinated tuna.
• Slice avocado.
• For the build, start with one rice burger bun. Add salted cucumbers, add tuna on top, add jalapeños, sliced avocado, rice bun and garnish with furikake.