In a medium bowl, break apart tuna fish into small pieces.

Add scallion, egg, and 1/2 cup of panko. Pour other 1/2 cup of panko in a small bowl and set aside.

Add about 2-3 drops of sesame oil (do not add any more or you'll overpower the dish) and a squirt or two of Sriracha sauce. Stir to combine.

Heat a few tablespoons of olive oil in a frying pan.

Roll tuna mixture into small balls, then pat down to form cakes.

Coat each side in panko, then carefully place in heated frying pan.

Cook tuna cakes for 1-2 minutes on each side, or until panko is golden brown.

Drain on a paper towel, if necessary.

Then, serve with a teriyaki drizzle, or on the side for dipping, and garnish with sesame seeds.