Spicy Tuna:
1. Chop tuna into small pieces and combine with rest of ingredients.
2. Place in fridge for 30 minutes.
Crispy Rice:
1. Rinse rice in water three times or until water is clear.
2. Cook rice with 2 cups of water in rice cooker.
3. Mix rice wine vinegar, sugar, and salt in a sauce pan until sugar and salt are dissolved. Steep kombu in mixture until the rice is done cooking.
4. When the rice is finished cooking, mix sushi rice seasoning into hot rice until fully incorporated.
5. Line a sheet tray with plastic wrap and pour rice make sure to pack it down.
6. Line the top of the rice with more plastic wrap and press down with another sheet tray on top.
7. Place the rice in fridge for 2 hours.
8. Cut the rice in the circles and fry at 375F for 3 minutes until golden brown.
9. Assemble your Spicy Tuna Crispy Rice Sando and enjoy!
