Log Seared Poke on Crispy Rice

Directions

1. Rinse the rice with cold water in a large fine mesh until the water runs clear. Drain well.
   
   
2. Cook the rice, either on the stovetop, in a rice cooker, or an Instant Pot, for 20 minutes or till all liquid is absorbed.
   
   
3. Set aside the rice and let it sit for 10 minutes with lid on.  
   
   
4. Spread the rice over parchment paper, previously sprayed with cooking oil (around 1/2 inch thick). Gently press down to compact the rice without smashing. Transfer to fridge overnight, it's important that the rice is totally cold before frying.
   
   
5. Cut into 2" squares.
   
   
6. In a non-stick pan, over medium-high heat, heat avocado oil to 350 degrees (small frying bubbles). Fry both sides of the rice squares until light golden brown. Reserve  
   
   
7. Sear the dry ahi blocks directly over kiawe burning log, around 1 minute each side.
   
   
8. Cut the ahi blocks carefully in small cubes (around 1/2 inch squares) add to a large mixing bowl.
   
   
9. Add remaining ingredients (save green onion, Tobiko, lemon zest for garnish) and mix gently.
   
   
10. Top the crispy rice squares with the poke mixture.
    
    
11. Garnish with Tobiko, lemon zest and drops of Bachan’s Sweet
    Pineapple Japanese Barbecue Sauce.