Spicy Tuna Crispy Rice

Sushi Rice:--
1½ cups sushi rice, rinsed until water is clear
2 cups water
1 tsp salt
3 tbsp rice vinegar
1 tbsp sugar
1 tsp sesame oil
Spicy Tuna:--
500 g tuna sushi grade, finely chopped
3 tbsp SIDS RASPBERRY HONEY MAYO
2 tbsp Sriracha
1 tbsp GF soy sauce, for sushi & sashimi preferred
2 tsp sesame oil
1-2 tsp lime juice
Garnish:--
avocado
toasted sesame seeds
chives or spring onions, minced
jalapeño or serrano pepper, sliced

CRISPY RICE
Thoroughly rinse the rice 4-5 times until the water runs clear. Add the water and salt. Mix, then cook the rice in a rice cooker.
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 until combined.
Place the flavoured rice into a small square baking tray lined with plastic wrap and shape into a 10 mm thick square block. Wrap and refrigerate for at least 1 hour or overnight. You can also put in the freezer for about 30 minutes. (You want to chill the rice so that it is easy to cut into cubes)
Once the rice has chilled, cut into bitesized rectangles.
In a medium frypan, heat about ½-¾ cup of rice bran oil (or enough to fill an even thin layer on your skillet) on high until hot for about 30 seconds. Gently, place the rice into the pan, leaving about 5 cm in between each piece. Be careful, the oil may splatter. Cook on medium high heat for about 3 minutes until golden brown, 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 tray to drain any excess oil.
SPICY TUNA
In a medium mixing bowl, add the chopped tuna, SIDS RASPBERRY HONEY MAYO, sriracha, soy sauce, sesame oil, and lime juice. Mix until thoroughly combined.
ASSEMBLE
Add thinly sliced avocado pieces on top of the crispy rice. Place 1-2 tablespoons of spicy tuna on top. Garnish with toasted sesame seeds, minced chives or spring onions and a jalapeño or serrano pepper slice.