Stovetop instructions - Place rice in a saucepan and use your fingers to agitate the rice. Rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.

Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.

Make sushi rice - Transfer rice to a bowl and season with seasoned rice vinegar. Gently fluff and fan the rice, careful to not smash the grains.

Prepare in pan - Line a baking sheet with parchment paper or saran wrap. Gently transfer the rice to the pan and spread with a wet rice paddle to make an even ½-inch layer. You want the rice to be thick enough to pan fry and hold the heavy tuna. Wrap the rice and refrigerate for at least 2 hours or overnight; alternatively, freeze the rice for 30 minutes so it becomes stiff and easy to cut.

Cut rice - Once the rice is ready, wet a sharp knife and cut into 2-inch rectangles, 12 pieces total. Rewet the knife in between slices to keep the rice from sticking to the knife.

Pan fry rice - Add a ½ cup of neutral cooking oil to a medium pan, or enough to make a thin layer in the pan for frying. Heat over medium heat. Once hot and shimmering, place a few of the rice rectangles in the hot oil and cook for about 3 minutes per side, or until the rice is golden. Carefully remove any rice from the oil with a spoon so they do not burn the oil after each batch is fried. Remove the rice and let cool and drain excess oil on a wire rack.

Plate and serve - Transfer the rice cakes to a serving plate and serve with your favorite poke, seafood salad, veggies, chicken or salmon teriyaki, and more.