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Place the sushi rice in a fine mesh strainer and run under cold water until water runs clear. This may take up to 1 minute. Cook rice according to package directions, adding a large pinch of salt
Stir rice vinegar, sugar and salt together in a small bowl
Once the rice is done cooking, stir in the vinegar mix. Spread the rice onto a baking sheet or plate in an even later about ½ inch thick. Allow to cool in the fridge for several hours or up to 24 hours
Whisk the hot water, sugar and salt in a medium bowl until sugar and salt are dissolved. Stir in vinegar then add serrano peppers
Add all mayo ingredients to a medium mixing bowl then whisk until combined
Add the small diced tuna to the spicy mayo and mix to combine
Cut the rice into 2 inch rectangles (or larger sizes if you'd like)
Heat a large skillet over medium-high heat until pan is hot. Add both the olive oil and sesame oil then give the pan a swirl. Wait 5-10 seconds then add rice, being careful not to crowd the pan
Sear for 2 minutes, undisturbed, until golden brown. Flip over and repeat. Remove rice and place on a paper towel lined sheet tray
Repeat with remaining rice
Top each piece with avocado slices, spicy tuna mix, pickled serrano peppers, sesame seeds and green onion. Serve immediately with lime wedges