Spicy Tuna Crispy Rice

1: Make the sushi rice the night before and compress it using two 8 x 8 pyrex dishes with parchment paper.

2: Cut the rice into 1 x 2 inch rectangles when ready to fry.

3: In a fry pan with avocado oil, fry the rice rectangles for about 2 minutes per side or until golden brown.

4: Transfer the crispy rice to a drying rack over a baking sheet to cool.

5: Dice the ahi tuna and combine it in a bowl with kewpie mayo, sriracha, sesame oil, and ponzu until mixed well.

6: Slice the avocado and jalapeños while the spicy tuna marinates.

7: Top the crispy rice with avocado, spicy tuna, jalapeño, and black sesame seeds.