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First make your spicy tartar by combining all ingredients in a small mixing bowl. Cover and refrigerate until ready to use.
Add the drained tuna to a medium mixing bowl and use a fork to separate and break it up.
Whisk in the egg.
Add the rice crumbs, mayo, sriracha, garlic, umami seasoning (if using) and a pinch of salt and pepper. If salt is added to the canned tuna you can skip it.
Add diced pepper and green onion and mix to combine.
Take about ⅓ cup scoops and shape into balls then flatten them to make about 5 patties. This is easier to do with wet hands.
In a large skillet over medium high heat add olive oil and evenly coat skillet. When hot, gently add the tuna cakes and let them cook about 3-4 minutes per side or until they’re golden brown and heated through. Make sure the flip them carefully.
Serve with spicy tartar and enjoy!