Cook the rice (if not already done): If you're starting from scratch, cook about 1 cup of uncooked sushi rice according to package instructions. Let it cool completely—this helps it hold its shape when frying.

Season the rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this into the cooled rice using a rice paddle or spoon.

Shape the rice (optional but helpful): Wet your hands lightly and press the rice into small patties or squares—this makes them easier to crisp evenly.

Pro Tip: Use slightly damp hands to prevent rice from sticking to your fingers when shaping.

Dice the tuna: Use a sharp knife to finely dice the sushi-grade tuna into small, even pieces.

Mix the sauce: In a medium bowl, stir together mayo, Sriracha, soy sauce, sesame oil, lime juice, and garlic powder.

Combine: Gently fold the tuna into the sauce until evenly coated. Cover and refrigerate while you crisp the rice.

Pro Tip: Keep the tuna cold until just before serving—it stays fresh and keeps that nice texture.

Heat the oil: In a nonstick or cast iron skillet, heat the oil over medium-high heat.

Add rice patties: Once the oil is shimmering, gently place the rice into the pan. Don’t overcrowd—work in batches if needed.

Cook until golden: Let each side cook undisturbed for 3–4 minutes or until deep golden brown and crispy. Flip carefully and cook the other side.

Pro Tip: Resist the urge to flip too early—letting it sit gives it that perfect crispy crust.

Layer the crispy rice: Place your crispy rice at the base of the bowl (or along one side if you want that bento-style look).

Add toppings: Spoon the spicy tuna over or beside the rice. Add sliced avocado, diced cucumber, and any extra toppings like pickled ginger or shredded nori.

Finish with flair: Sprinkle sesame seeds and green onions on top. Add a drizzle of spicy mayo or extra Sriracha if you like it hot!

Pro Tip: Serve immediately so the rice stays crispy and the tuna is cool and creamy—it’s all about that contrast.