Prepare the rice a day before you’re going to cook. Thoroughly rice your sushi rice until water is clear. Add water and salt, mix and cook in a rice cooker. While that is cooking, 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 rice until fully combined. Place your rice into a small square baking tray lined with plastic wrap (1/2 inch thick into a square block). Wrap and refrigerate overnight.

In a medium mixing bowl, combine your chopped tuna, kewpie mayo, sriracha, soy sauce, sesame oil, and lime juice. Mix until thoroughly combined. Set aside in fridge while you fry up the rice.

Remove your rice from the fridge and cut into squares. In a medium skillet, heat about 1/2-3/4 cup of Graza frizzle. Heat on high for about 30 seconds. Place the rice into the pan and cook on medium high heat for about 3 minutes (or until golden brown) then flip and cook for an additional 2-3 minutes. Remove from the pan and place on a wire rack to drain any excess oil.

To assemble, add your tuna mixture on top of your crispy rice. Top with a jalapeño slice, sesame seeds and serve with a side of soy sauce. Enjoy:)