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| Cook calrose rice according to package directions. Once rice is cooked and has rested for about 15 minutes, transfer 4 cups to a medium sized bowl, preferably metal. Add seasoned rice vinegar and fold into rice. |
| Remove the skin and bloodline from the tuna. Cut up into bite sized pieces (about 1/4" square). Transfer to a medium sized bowl. Add the mayonnaise, sesame oil, srirracha, chili oil, salt and orange tobikko. Mix well and set aside. |
| Spray a 9 x 13 baking dish with non-stick spray (or lightly grease with vegetable oil). Evenly sprinkle sesame seeds over the bottom of the dish. Take 2 cups of the seasoned rice and using a table spoon, drop spoonfuls evenly spaced into the baking dish. Keep a finger bowl of water near by. Dip your fingers in the water and then push the seasoned rice down into the dish to make an even layer of rice. If the rice begins to stick to your fingers, dip them in the water. Once you have an even layer of rice, add a layer of the nori seaweed (a layer one sheet thick). Next, transfer the prepared tuna to the baking dish and spread evenly over the nori, and then add another layer of nori (again, one sheet thick), followed by a layer of the rice (the last 2 cups). Refrigerate until ready to serve. This should be made the day that it is to be served. |
| Before serving, remove from refrigerator and invert onto a cutting board. The sesame seeds will be on top! Magic. Slice evenly into squares, using a very sharp knife. It may be necessary to wash the knife off between cuts. Transfer to a serving dish and serve with soy sauce, wasabi paste and pickled ginger, if desired. Put it in your mouth. . |