Crispy Rice Spicy Tuna

1. 1
   Press the **chilled sushi rice** firmly into a square pan lined with plastic wrap and refrigerate for 30 minutes to set.⏱ 30 min
2. 2
   Remove the **firm rice block** and cut it into 1-inch by 2-inch rectangles using a sharp knife.
3. 3
   Heat about **half an inch of oil** in a heavy skillet over medium-high heat until shimmering.
4. 4
   Fry the **rice rectangles** for 3–4 minutes per side until they develop a **golden, crunchy exterior**.⏱ 4 min
5. 5
   Drain the cakes on a wire rack while you whisk the **minced tuna** with **spicy mayo** and **sesame oil**.
6. 6
   Top each warm, crispy cake with a **generous spoonful** of the tuna mixture and one **jalapeño slice**.
7. 7
   Preheat your oven to **400°F (200°C)** and toss the **cherry tomatoes** with olive oil, salt, and thyme on a sheet pan.
8. 8
   Roast the tomatoes for **15–20 minutes** until they are blistered and beginning to burst their skins.⏱ 20 min
9. 9
   Combine the **feta**, **yogurt**, **garlic**, and one tablespoon of olive oil in a food processor.
10. 10
    Blend the mixture for **2–3 minutes** until it becomes **completely smooth** and airy.⏱ 3 min
11. 11
    Spread the **whipped feta** onto a serving plate and create a **deep well** in the center with a spoon.
12. 12
    Spoon the **warm roasted tomatoes** and their juices directly into the center of the feta dip.