Place your rice into a five-by-seven-inch baking tray lined with plastic wrap and shape your rice into a half-inch-thick square block. Wrap and refrigerate for at least one hour or overnight. You can also freeze in the freezer for about 30 minutes. You want to chill the rice so that it is easy to cut into cubes.

Once the rice has chilled, cut the rice into bite-sized rectangles. In a medium skillet, heat about 1/2 to 3/4 cup of oil (or enough to fill an even thin layer on your skillet) on high heat until hot for about 30 seconds. Gently, place the rice into the pan, leaving about two inches in between each piece. Be careful, the oil may splatter. Cook on medium-high heat for about three minutes or until golden brown and then flip and cook for an additional two to three minutes. Remove from the pan and place on a paper towel to remove any excess oil.

In a medium mixing bowl, add your chopped tuna, mayonnaise, sriracha, soy sauce, sesame oil, garlic, salt, and lime juice. Mix until thoroughly combined.

Add thinly sliced avocado pieces on top of the crispy rice. Then place one to two tablespoons of spicy tuna on top. Garnish with toasted sesame seeds and a slice of jalapeño pepper.