Tuna Tots with Yuzu Vinaigrette

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Sushi Rice:

2 cups sushi rice

Sushi Zu:

2 tablespoons sugar

2 tablespoons rice vinegar

Salt and freshly cracked black pepper

Salt and freshly cracked black pepper 

1 tablespoon kosher salt

Spicy Tuna Salad:

2 tablespoons Sriracha

2 teaspoons mayo

2 teaspoons sambal

1 teaspoon sesame oil

1 cup finely diced sushi-grade raw tuna

2 teaspoons finely sliced scallions

Pinch chili powder

Dash hot sesame oil, or to taste

Salt and freshly cracked pepper

Yuzu Vinaigrette:

2 tablespoons yuzu juice, or 1 tablespoon grapefruit juice and 1 tablespoon lime juice

1/2 tablespoon Dijon mustard

2 teaspoons wasabi

Zest of half a lemon

Zest of half a lime 

1/4 cup canola oil

1/2 teaspoon finely minced jalapeno

Kosher salt and fleshly cracked black pepper

Kosher salt and fleshly cracked black pepper 

4 cups canola oil, for frying 

1/2 cup unagi sauce (eel sauce, available from Asian grocery stores), optional