Spicy Tuna Crispy Rice

First, rinse the rice under a fine mesh strainer.
Cook with the water according to package instructions. Once cooked, mix in the sugar, vinegar and salt.
Line an 8x8 pan with parchment or plastic wrap and press the rice evenly into the pan. You really want to press it down firmly, this will ensure it holds its shape when it cooks.
Cover then set in the fridge for at least 2 hours.
While that is chilling, prep the tuna. Slice the tuna into strips, then finely dice into cubes. The finer the better here!
Add to a bowl with all remaining ingredients for the tuna. Mix well to combine.
Set in the fridge while we finish the rice.
When the rice is ready, slice into 18 strips. I slice in thirds, then slice each third into about 6 pieces.
Heat the oil in a skillet.
Once the oil is really hot, add the rice rectangles in a single layer, making sure you don't over crowd the pan.
Cook on each side for 3-4 minutes or until golden and crispy. You can also do this in the air fryer, just brush each side of the rice with oil and air fry at 400 for about 20 minutes, flipping halfway. Set the rice on a wire rack.
When the rice is done, top with thinly sliced avocado, about 1 tablespoon of tuna and some sliced jalapeno and sesame seeds. Enjoy as is or dip in soy sauce/tamari on the side.

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