RECIPE: Gizzi Erskine for Kallo Rice Cakes // Californian Style Crispy Tuna Rice Cake


Take rice cakes to the next level with this tuna snack from Gizzi Erskine and Kallo Rice Cakes.


For the mayonnaise:

  • 2 tbsp mayonnaise, (we love Japanese Kewpie mayonnaise for this)

  • 1 tbsp siracha chilli sauce

  • 1 tsp toasted sesame oil

  • 4 tbsp teriyaki sauce (reduced to a thin syrup)

  • 4 Kallo Sesame Seed Rice Cakes

  • 120g of tuna loin, sashimi grade

  • 1 spring onion, sliced as thinly as possible

  • 1 tbsp sesame seeds, toasted

  • 1 avocado, thinly sliced and dressed with lime juice


Mix together the mayonnaise, sriracha and sesame oil in a bowl until well combined. 

Cut the tuna into 2-3ml thick slices, like thin sashimi. Pour the teriyaki over the tuna and allow to marinate for a couple of minutes only.

Take your Kallo Sesame Seed Rice Cake and spread a heaped teaspoon of siracha mayonnaise over the rice cake.

Top each rice cake with 1/4 of the avocado.

Next layer the tuna on top, (4 slices per rice cake), and sprinkle over some sesame seeds.

Eat immediately.


About Kallo

Founded in 1985 and originating from two brothers in Belgium, Kallo is the UK‘s no.1 organic producer of rice cakes and stocks.

Kallo prides itself on its organic, natural roots, and its continued commitment to sustainability & health as part of the family of brands owned by Wessanen which includes Organic Clipper teas, Whole Earth and Mrs. Crimble’s gluten free cakes.

Furthermore, many of their products are suitable for vegetarians and vegans. They do not use any artificial flavours, additives or preservatives. Alongside rice cakes and stock cubes, Kallo also specialise in making clean label gravies, breadsticks and cereals.