Crispy Rice:

1. To a small bowl, add rice wine vinegar and sugar. Stir and set aside.
2. Add sushi rice and water to a small saucepan. Heat to medium high and bring the water to a boil, the middle with bubble. Once it’s boiling, put a cover on and reduce heat to low. Cook for 12-13 minutes, or until the liquid is evaporated.
3. Pour the rice vinegar mixture over the rice and stir/fluff with a spatula.
4. Cover the bottom of an 8×8 pan (or 2 loaf pans) with parchment paper. Add the prepared sushi rice to the pan and spread out evenly. Add a layer of parchment paper on top of the rice and firmly press the rice down. To get the best results, add another 8×8 pan on top of the parchment paper, this will help the sushi rice still together. Place the sushi rice either in the refrigerator over night or place in the freezer for 1 hour then the refrigerator for 1 hour.
5. Remove sushi rice from the refrigerator. Place on a cutting board and cut into rectangles. (I make 15 of them)
6. Heat a large non-stick pan to medium high heat. Add 1/4 cup of oil to the pan and get it hot. Now gently add the sushi rice rectangles to the oil (it should make a sizzle noise) and fry for 4 minutes on one side. Flip and fry for 3-4 minutes on the other side. Remove and place crispy rice on a paper towel lined plate. Season with salt. Repeat the process with the remaining rice cubes. (use the remaining oil if needed)

Spicy Tuna: 

1.  Using a very sharp knife, cut the tuna into small 1/4″ cubes.
2. Add the tuna to a medium bowl along with kewpie mayo, sriracha, garlic, ginger, tamari, sesame oil, rice wine vinegar, white sesame seeds, black sesame seeds and green onions.
3. Using a spoon, mix all the ingredients until the tuna is fully coated.
4. Garnish with more sesame seeds or green onion. Serve immediately.

Assemble:

1. To each crispy rice rectangle add a few slices of avocado, top with spicy tuna and garnish with 1 serrano pepper slice. Serve immediately.