Form the sushi rice into 12 two-inch round patties. Add enough canola oil to coat the bottom of a large nonstick skillet over medium heat. Once the pan is up to temperature, gently fry the rice patties until golden brown, about 2-3 minutes per side. Set aside to cool slightly.
In the meantime, prepare the spicy mayo: In a small bowl, add the mayonnaise, Sriracha, rice wine vinegar, and sesame oil. Mix until well combined.
De-seed one of the KABOOM!™ Black Jalapeño Peppers and finely dice. Thinly slice the other into rounds. Set both aside.
In a medium bowl, add the finely chopped tuna, 1-2 Tbsp. of spicy mayo, and the finely chopped KABOOM!™ Black Jalapeño Peppers (to taste). Gently fold the ingredients together.
To assemble the KABOOM!™ Spicy Tuna Sliders, place 6 of the crispy rice patties onto a serving platter. Top each with about 1 Tbsp. of the spicy tuna mixture and 2 Mini Cucumber slices. Top each with remaining crispy rice patties and garnish the tops with a tiny dab of spicy mayo and a slice of KABOOM!™ Black Jalapeño Peppers. Serve immediately.
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