Spicy Tuna Crispy Rice

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)
Finally chop fresh sushi grade tuna 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. Add in a scoop of the spicy tuna. Top with more furikake, a thin slice of scallion and jalapeño. Enjoy!