I'm calling it sushi. You can't tell me it's not sushi, even if the rice component of our preparation is smashed flat and baked. Crackers, yeah, baby.
Which makes the sushi easier to eat and a lot of fun to boot. Who doesn't like cracker snax?
I am sad to say the raw tuna on my "sushi" might be wrong, wrong, wrong. There it was in the fishmonger's case, petite and fresh and ruby red, and somebody — not me — bought it. Oh, wait! It was line-caught ahi from Hawaii, and that's fine. Thank goodness for local grocery stores with greeniness.
So here's the deal. Rice crackers (these were basted in soy sauce and studded liberally with sesame seeds). Little dab of ahi, smoodged with some wasabi. (This wasabi came in a plastic tube; I think it's adulterated with starch, hence the creepy sheen. But it has romantic connotations, having been purchased in Kauai.) Wrap this contraption with a strip of nori (the Korean kind is particularly crisp and fragile). Serve with soy sauce, in case you need extra sodium.
Okay, I relent. I'm not calling it sushi. I'm calling it munchi.