Sponge Cake: Ingredients: 1 cup of cooked sushi rice (molded into a rectangle) 2 cups of sushi tuna (cubed) 2 tbsp of canola oil 2 tbsp of mayonnaise 1/4 tsp of sriracha or to taste 1 tsp of finely chopped fresh mint 1 tsp finely chopped cilantro 1 tsp finely chopped parsley Salt and pepper to taste 1 sheet of nori paper (cut to shape of rice mold) 2 tbsp of julienne cucumber 2 thin slices of pickled ginger 2 sprigs of fresh cilantro

Method:

1. Mix 2 tablespoons of mayonnaise with 1/4 teaspoon of sriracha.
2. In a bowl, mix 2 cups of sushi tuna, 2 tablespoons of canola oil, 1 teaspoon of fresh mint, 1 teaspoon of cilantro, 1 teaspoon of parsley, salt and pepper to taste. Add the mayonnaise and sriracha mixture. Stir.

To Plate:

Cut a piece of nori paper that will fit into the mold. Place the mold in the center of the plate and add rice to approximately half. Put desired amount of tuna on top of the nori paper. Place 2 tablespoons of julienne cucumber, 2 thin slices of pickled ginger and 2 sprigs of fresh cilantro on top of the tuna. Garnish the plate with some of the mayonnaise and sriracha mixture.