In a small mixing bowl, combine rice vinegar, sugar, and salt. Mix well. Slowly drizzle it into the rice and mix until well combined.
Layer a piece of plastic wrap onto a 9.5x6.5 inch tray or plate. Transfer the rice to the tray or plate then stack another tray or plate on top to weigh down the rice. Keep it chilled in the fridge for at least 2 hours.
While the rice is cooling, prepare the tuna salad. Start by draining the canned tuna well.
In a medium mixing bowl, combine the drained can of tuna, scallions, Kewpie mayo, Sriracha, sesame seeds, sesame oil, and lime juice. Mix until well combined. Store in the fridge until ready to use.
Remove the chilled rice from the fridge and cut them into rectangles, about 2x1 inch pieces.
In a pan, heat neutral oil over medium heat. Once hot, carefully add the rice and shallow fry for 2 minutes on each side or until golden brown and crispy. Make sure to work in batches to prevent the pan from overcrowding. Transfer to a wire rack to cool. Repeat for the remaining rice.
To assemble, place sliced avocado on top of a piece of rice. Add 1 tablespoon of tuna salad on top of the avocado. Garnish with sliced chili pepper and scallions.
Enjoy!
