Heat about 3 cups of oil in a pot for deep frying.

Make a rice ball and reserve on a plate.

Line a 4-ounce plastic bowl with plastic wrap, making sure there is about 3 inches of overhang.

Take the rice ball and form it to the bowl, making sure that the rice evenly covers the entire bottom and side of the bowl. The thickness of the rice should be about ¼ of an inch. For reference, this would be the thickness of three quarters stacked on top of each other.

Spoon the spicy ahi poke in the middle of the rice.

Carefully gather the plastic wrap and make a ball with the rice, squeeze gently. Remove the rice from the plastic wrap and set aside.

Place the furikake into the bowl.

Add the poke rice ball and coat it entirely in furikake.

Deep fry in oil for two minutes. You want the furikake and rice to be a little crispy. Remove and let the poke rice ball rest on a plate lined with paper towel.

Cut in half or fourths with a chef knife or serrated knife.

Serve on a bed of spring mix and your favorite kim chee.