In order to ensure our websites, mobile sites and mobile applications are easy to use and up-to-date, we use the web analytics service Google Analytics to understand how visitors use our sites. This allows us to see, for example, which content on our website is the most popular and also to ensure that our content is constantly updated and improved. The information that we collect is anonymous and used for statistical purposes only. These cookies are also used to create profiles or personalize content, e.g. advertisement based on your interests.
Get started by cooking your jasmine rice according to the the packet instructions.
When the rice is finished cooking, let it cool briefly until you’re able to handle it (you want it to still be warm to the touch, and not cold), then mould into 12 equal rounds approximately 1cm thick.
Place your rice disks onto a baking paper lined plate or tray and refrigerate for 1½ - 2 hours, or until fully chilled and set.
In a small bowl, mix together the sesame oil and seeds, along with salt and pepper, and drizzle over the tuna steaks.
Pre-heat your favourite George Foreman Grill to maximum.
Once up to temperature, grill the tuna steaks for 4-6 minutes, or to your liking, then remove to a plate to rest.
Place your rice cakes on the heated grill and cook for 4-6 minutes again, or until they begin to char and are piping hot all the way through.
Build your burgers with a rice cake at the bottom, followed by a generous dollop of wasabi mayonnaise, lettuce, tuna steak, avocado, pickled ginger, cucumber, and finally top with another rice cake.
Serve with a side salad, chips or even tempura battered veggies for a truly tasty treat!