Cook the rice

• Rinse the sushi rice until the water runs clear.
• Cook the rice with the water in a covered saucepan until tender and the water is absorbed.
• Spread the rice in a dish and let it cool slightly.

Season the rice

• Stir the rice vinegar, sugar and salt together until dissolved.
• Fold the seasoned vinegar through the warm rice.
• Press the rice firmly into a lined dish to an even layer.

Chill and cut

• Chill the pressed rice until firm.
• Cut into bite-sized rectangles with a wet knife.

Make the spicy tuna

• Mix the mayonnaise, sriracha, sesame oil and soy sauce.
• Fold in the chopped tuna and most of the scallion.

Fry the crispy rice

• Heat the neutral oil in a pan to about 180 °C.
• Fry the rice rectangles until golden and crisp on both sides.
• Drain on paper towels.

Assemble and serve

• Spoon the spicy tuna onto the crispy rice.
• Top with the remaining scallion and toasted sesame seeds.