1. Rinse rice under cold water until water runs clear.
2. Cook rice in a rice cooker with kombu and water.
3. Mix together rice wine vinegar, sugar, and salt then microwave for 30 seconds just so the sugar and salt can dissolve.
4. When the rice is finished cooking, pour the vinegar mixture onto the hot rice and mix until fully incorporated.
5. Line a sheet tray with plastic wrap and pour the rice making sure it’s evenly spread. Line the top of the rice with more plastic wrap and press down with another sheet tray on top. Place in fridge for 2 hours or until solidified.
6. While thats chilling, finely mince tuna and combine it with the spicy tuna ingredients. Let that sit in the fridge.
7. Remove the rice from the tray and cut into whatever shape you like. Deep fry at 375F until golden brown making sure to add the rice in 30 second intervals to prevent sticking.
8. Season the crispy rice with salt, top with the spicy tuna, and garnish with chives.
