Adapted from a recipe by chef Taro Arai of Mikuni.
1 cup prepared sushi rice (see recipe)
1 small jalapeño, finely chopped
1 green onion, finely chopped
2 tablespoons Thai chili sauce
1 lemon, cut in half
Coarse sea salt
Splash of rum
6 pieces sushi-grade fresh tuna, sliced into thin 3-inch long pieces
Mix sushi rice with jalapeño, onion and chili sauce until well blended.
In a rice bowl or similar small bowl, tightly pack rice mixture. On a plate, unmold the rice to form a mound.
Squeeze one-half lemon over top of rice mound. Place strips of tuna vertically on sides of mound so they appear to lead to top.
Rub the cut side of remaining lemon half in salt. Place lemon half on top of mound with pointed end sticking down into the rice. (This will form a little "cauldron" on top of the "volcano.") Drizzle lemon half with rum. Ignite rum with kitchen torch or long match and serve immediately.
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