Cook rice either in a rice cooker or on the stove top. When it is cooked, add rice vinegar & sugar and mix until combined. Add a piece of parchment paper to a shallow Tupperware and flatten the rice into an even layer. Transfer to the fridge and let cool (I will usually try to make this a day ahead but you can do a few hours ahead as well- the longer you want the better the rice holds together)- when you go to make your circles (or squares/ whatever shape) make sure you add some water to your hands and on the edges of the glass/ cutter. This helps with things sticking which is why a lot of times things fall apart. Full recipe is on my IG but hope this helps 🫶🏼

Finally shop fresh sushi grade salmon and add all of the sauces in a bowl. Stir to combine and season to taste depending on preference. Transfer to the fridge while you prep everything else.

Add fry oil to a deep pan, about an inch or so up. While that is heating on medium, remove rice from the fridge. Using a cookie cutter (or a cup) carve out the rice into little patties. If your rice is sticking to the sides, add a little water to the edges and to your hands. When oil has reached 350, add the patties. Cook for about 4-5 min per side or until they become golden. Transfer to a cooling rack.

Slice avocado into rounds, removing the skin. You might need to shape slightly to fit on top of the rice. Slice radish and add avocado followed by radish slices overtop crispy rice. Add in a scoop of the spicy tuna. Top with more furikake, a thin slice of scallion and jalapeño. Enjoy