• 2 cups Thai sticky rice, cooked
  • 1 ahi tuna steak, cubed
  • Sesame seeds
  • Spring onion, thinly sliced
  • Wasabi paste
  • Spicy mayo


  1. Lay out the sticky rice in between cling film, and roll out.
  2. Using a 4-inch cookie cutter, stamp out 4 rounds.
  3. In a large greased frying pan, cook one by one for 2 minutes on just 1 side.
  4. With the back of a muffin pan, shape them into taco shells.
  5. Set aside for 10 minutes as you prepare your fillings and toppings.
  6. Assemble your tacos with the tuna, sesame seeds, spring onion, wasabi paste and spicy mayo.