Make the sushi seasoning

• Combine the rice vinegar, salt and sugar in a small saucepan.
• Bring to a boil until the sugar and salt are dissolved.

Season and press the rice

• Cook the sushi rice according to the package directions and let it cool slightly.
• Add the cooked rice to a large bowl and gently cut in the sushi seasoning with a wooden paddle.
• Transfer to a plastic wrap lined sheet tray and press firmly and evenly into the pan.
• Refrigerate until firm.

Mix the spicy tuna

• In a medium bowl, mix the tuna, green onions, ginger, mayonnaise, sesame oil, soy sauce, sriracha and a pinch of salt.
• Refrigerate until needed.

Cut the rice bars

• Gently turn the firm rice out onto a greased cutting board.
• Cut into 2 x 4 inch bars.

Fry the rice bars

• Heat the avocado oil in a medium pot over high heat until it reaches 175 °C (350 °F).
• Carefully add a few rice bars and fry until super crispy and golden brown.
• Remove to a paper towel lined plate and repeat with the remaining rice bars.

Assemble and serve

• Top each crispy rice bar with a slice of avocado, a spoonful of spicy tuna, a slice of jalapeño and a sprinkle of black sesame seeds.
• Serve and enjoy.