Rinse the rice

• Place the Calrose short grain rice in a bowl of cold water.
• Agitate the rice with your hands to remove the excess starch.
• Rinse and repeat several times until the water turns clear — this prevents clumping and gives fluffier rice.

Cook the rice

• For every cup of rice, add a cup and a quarter of water.
• Add the kombu (dried kelp) if you have it.
• Cook in a rice cooker, or on the stovetop bring to a light bubble, cover and simmer for 20 minutes.

Make the sushi vinegar

• For every cup of dry rice, use a fourth cup of rice vinegar.
• Warm it on the lowest heat setting.
• Add a teaspoon of salt and two teaspoons of sugar per cup of rice.
• Stir to infuse the flavors, then turn off the heat and let it cool down.

Season the rice

• Transfer the cooked rice to a wooden bowl (it absorbs excess moisture and cools the rice faster).
• Gently add the sushi vinegar.
• Place a spatula on the side of the bowl and fold the rice in, without breaking the grains or making it mushy.

Form and chill the rice

• Line two identical sheet pans with two pieces of cling wrap, leaving slack on the sides.
• Add all the sushi rice and distribute it evenly.
• Fold the cling wrap over the sides, then gently and firmly press the rice down.
• Lay something heavy on top and refrigerate for at least a couple of hours.

Prep the tuna

• Use sushi or sashimi grade tuna (frozen to a temperature that kills parasites).
• Slice the tuna, then cut it into a tiny bunch of small cubes.
• Run your knife through it a couple more times.

Make the spicy marinade

• Add Kewpie mayo to some Sriracha.
• Hit it with gochugaru or any chili powder.
• Add an ever so slight kiss of sesame seed oil.
• Optionally add a sprinkle of MSG, some finely chopped chives and sesame seeds.
• Mix separately so everything gets equally distributed.

Marinate the tuna

• Add the marinade to the tuna and mix well.
• Chill in the fridge until ready to serve, covering it if it will sit for more than 15 minutes.

Cut the rice

• Flip the set rice onto a cutting board and remove the cling wrap so nothing gets stuck.
• Wet your knife with every slice.
• Cut pieces with nice surface area.

Deep fry the rice

• Heat the oil to about 175°C (350°F).
• Deep fry the rice pieces until golden and crispy.
• Drain on a rack or paper towel.

Assemble and serve

• Spoon the spicy tuna over each crispy rice piece.
• Finish with sesame seeds for the perfect bite.