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Make your sushi rice according to the package
Once the rice is done cooking, add in the rice vinegar, liquid sweetener of choice, and salt and mix thoroughly
To a 8x8 or a 9x9 baking pan, add a large layer of plastic wrap on top and then dump in the cooked sushi rice
Pat down until evenly spread across the pan and as flat as possible
Freeze for at least 8 hours or overnight... or until the center of the rice is completely hard to the touch
Finely chop the sushi grade tuna and combine with the mayo and sriracha. You can add in more mayo and sriracha depending on your spice preference
Once the rice is completely frozen, use the sheet of plastic wrap to help remove it from the baking pan
Cut it vertically and horizontally into even squares
Add about ½ inch of oil to a pan and once warm, place the rice squares in the oil
Fry each side of the rice until golden brown and then pat dry with a paper towel after removing it from the oil
Thinly slice your avocado and jalapeno
Top each square of crispy rice w avocado, a scoop of tuna, a slice of jalapeño. enjoy w soy sauce