Crispy Sirena Tuna Rice Bites

Place rice in a large bowl and cover with cold water. Set aside for 10 minutes to soak. Drain. Transfer to a medium saucepan. Add 2 cups cold water, then bring to the boil over medium-high heat, stirring occasionally. Cover with lid. Reduce heat to low and simmer for 10 minutes or until tender. Remove pan from heat. Stand, covered, for 10 minutes to steam. Transfer to a bowl.

Combine vinegar, sugar and a pinch of salt in a small bowl, then pour over rice and stir through. Line a 20 x 30cm (3cm deep) tray with baking paper. Spoon rice into tray and evenly spread out. Cover with another sheet of baking paper and press firmly to compact until 1cm thick. Refrigerate for 1 hour or until firm.

Combine tuna, mayonnaise, sriracha, sesame oil, soy and sesame seeds in a medium bowl. Transfer rice to a board. Cut into 3 x 5cm pieces to create a total of 15 rectangles.

In a bowl, combine the tuna, kewpie, sriracha, sesame oil, soy, and sesame seeds, mixing to combine.

Heat vegetable oil in a large frying pan over medium-high heat. Cook rice pieces, in 3 batches, for 2 minutes on each side or until golden and crisp. Transfer to paper towel-lined tray to drain.

Place rice bites on a platter. Top with a little tuna mixture, extra mayonnaise, onion and chilli. Sprinkle with extra sesame seeds, then serve with lime wedges.