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Prepare the sushi rice the day before
Once rice is cooked, add the seasoned rice vinegar
Spread and press the rice firmly into a tray lined with plastic wrap
Refrigerate the rice overnight
Mix together the 3 cans of tuna, 3 tbsp mayonnaise, 2 tbsp sriracha, 1 tbsp sesame oil, 1 tsp soy sauce, and ½ lemon juice
Fold in the ¼ cup scallions to the tuna mixture
Cut the chilled crispy rice into squares or desired shapes
Heat vegetable oil and fry the rice pieces until golden and crispy
Top the crispy rice with the spicy tuna mixture
Garnish with avocado slices, sesame seeds, and additional lemon and salt to taste
Serve immediately