Step 1

Prepare the rice. Thoroughly the rice 4-5 times until the water turns clear. Add the water and salt. Mix and cook the rice in a rice cooker.

Step 2

Add in flavoring. In a small bowl, mix the rice vinegar, sugar and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl and toss until combined.

Step 3

Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap and shape your rice into a 1/2 inch thick square block. Wrap and refrigerate for at least 1 hour or overnight. You can also freeze in the freezer for about 30 minutes. You want to chill the rice so that it is easy to cut into cubes.

Step 4

Cut the rice. Once the rice has chilled, cut the rice into bitesized rectangles.

Step 5

Pan fry the rice. In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or enough to fill an even thin layer on your skillet) on high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter. Cook on medium high heat for about 3 minutes or until golden brown and then flip and cook for an additional 2-3 minutes. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.

Step 6

Mix the ingredients. In a medium mixing bowl, add your chopped tuna, kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Mix until thoroughly combined.

Step 7

Assemble. Add thinly sliced avocado pieces on top of the crispy rice. Then place 1-2 tablespoons of spicy tuna on top. Garnish with toasted sesame seeds, minced chives or scallions and a jalapeño or serrano pepper slice.