Spicy Tuna Crispy Rice Bowl

Method

1. Wet the sheet of rice paper and stick the nori sheet to it. Leave these to dry out completely, then cut into four square portions. Set aside until later.
2. Heat a saucepan of water. Once boiling, boil your rice for 15 minutes. Drain and set aside to cool and dry for an hour.
3. Finely slice your spring onions. Cut your cucumber into half moons.
4. Start heating your oil on medium heat for frying your nori crackers. Don't let it boil - well heated oil will look like it is gently swirly around.
5. Heat your sesame oil in a frying pan and add your rice. Stir and cook through for ten minutes. Press the rice down to compact it and then for the last five minutes, cook without stirring. This will create a crispy bottom.
6. In the last five minutes of the rice cook, you can fry your crackers. Snip off some tiny pieces of your cracker. You can use these to test that your oil is hot enough. You will know your oil is hot enough when your nori crackles up within 1-2 seconds. Fry your crackers for 3-4 seconds each and then set aside on paper towel to drain.
7. Divide your rice into two bowls. Divide the tuna (straight from the can, not drained) into the two bowls. Top with cucumber, black sesame seeds, spring onions, a drizzle of kewpie and the pickled ginger. Add rice/nori crackers as final garnish.