Vegan Spicy Tuna With Crispy Rice | Vegan Appetizer

You need to try these delicious bite size appetizers! Creamy, crunchy and a burst of flavour! Hope you enjoy!
This recipe makes makes 3 servings
Spicy "TUNA"
Ingredients
3 medium tomatoes
2 tbsp soy sauce
1 tsp kombu powder
1/2 tsp toasted sesame oil
1/2 tsp minced ginger
2 tbsp vegan mayonnaise
1 tsp chipotle adobo paste
1 cup of Japanese short grain rice
1/2 tsp salt
1/2 tsp toasted sesame oil
2 tbsp vegetable oil
1 avocado
2 tsp lime juice
Fresh Chives
Instructions
1. Use a serrated knife to score the bottom of each tomato.
2. Bring a large pot of water to a boil. Once the water is boiling, place tomatoes into the water. Boil for 40-60 seconds until the skin starts to peel.
3. Remove from boiling water and place immediately into an ice bath. Let it cool in ice bath for about 5 minutes until it's cool enough to handle.
4. Peel off the all the skin then cut tomatoes in half and then lengthwise. Remove all the seeds and juice from the tomatoes.
5. Add tomato flesh into a bowl with soy sauce, kombu powder, sesame oil and ginger. Mix well to combine. Marinate in the fridge for 30 minutes to 1 hour.
6. After marinating for 1 hour, roughly diced tomatoes. Use a sieve to strain out the excess liquid from the tomatoes.
7. Add mayonnaise and chipotle paste to the diced tomatoes. Mix well to combine.
Crispy rice
Instructions
1. Wash and steam the rice for 25 minutes.
2. Once cooked, add salt and sesame oil. Fold in to mix well.
3. Use a rice paddle to press rice into a silicone lined baking tray. Press and compact the rice into one piece towards the edge of the baking tray.
4. Use a circle cookie cutter to cut the rice into disc shapes. Wet your fingers with water prevent the rice from sticking to you. Place the cookie cutter onto a vacant part of the baking tray and slowly and gently press along the edge of the cookie cutter and rice. The rice should come out in a nice round disc shape.
5. Wet fingers again with water to shape or neaten the shape of the rice.
6. Repeat this step until you have used up all the rice.
7. In a non stick pan, heat up 2 tablespoons of vegetable oil. Pan fry the rice for 2-3 minutes on each side until its golden brown.
Assembly
1. Spread the avocado lime onto the crispy rice. Then top with a generous amount of spicy tuna. Drizzle on more spicy mayo onto the plate and garnish with freshly chopped chives.