Spicy Smoked Tuna Crispy Rice

Cook rice: Cook rice according to the directions on the package in either a rice cooker or on the stove top. When it is cooked, add rice vinegar and 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. Note: Try to make rice a day ahead, but you can do a few hours ahead as well. The closer to a full day that the rice rests in the fridge, the better it will hold together.

Prepare spicy smoked tuna mixture: Finely chop the spicy smoked tuna and add the mayo, soy sauce, and sesame oil together with the smoked tuna in a bowl. Stir to combine and season with furikake to taste, depending on preference. Transfer to the fridge while you prep everything else.

Make crispy rice: 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 degrees, add the rice patties. Cook for about 4-5 minutes per side or until they become golden. Transfer to a cooling rack after frying.

Assemble: 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 a thin slice of jalapeño. Enjoy!