Truffle Mayo Poke with Crispy Rice

1. Wash thoroughly and cook rice. 
2. Chop ahi into small cubes, green onions, and yellow onion (long ways but minced is okay too, your preference!). Set aside.
3. Mix all poke ingredients together in a bowl/container. Taste poke to your liking. Set aside.
4. Mix cooked sushi rice with crispy rice seasonings (rice vinegar, sugar, pinch of salt). Set aside.
5. Line a square/rectangle container with plastic wrap. Put and pack down sushi rice in the container. Cover the top with plastic wrap. Freeze for 30-45 minutes (helps for cutting & frying easier).
6. Take sushi rice out of the freezer & container. Cut into rectangle pieces.
7. PAN FRYING: Heat oil in a pan on medium/medium-high. Pan fry all sides until golden brown (be careful of burning a side too long and popping oil if there’s too much oil in the pan!). Leave cooked crispy rice on a wire rack. FRYING: Heat oil to 330F in a tall small sauce pan. Fry until all sides are golden brown & leave on a wire rack.
8. Plate with crispy rice, truffle mayo, truffle poke, extra scallions & optional extra sesame seeds.
9. Enjoy!