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Cook the jasmine rice following the packet guidelines, whilst the rice is still warm, mould into 12 rings approx. 1 cm thick on baking paper and refrigerate for 1 ½ - 2 hours until fully chilled and set.
Mix the sesame oil and seeds together along with seasoning and drizzle over the tuna steaks.
Pre heat the grill to maximum.
Grill the tuna for 4-6 minutes or to your liking, remove to rest. Next grill the rice cakes.
Build up the burgers with a rice cake at the bottom, lettuce, wasabi mayonnaise, tuna steak, avocado, cucumber, pickled ginger and finally top with another rice cake.