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Gather all ingredients and cooking utensils. Line an 8x8 pan with parchment paper.
Cook sushi rice according to package directions.
In a small size bowl, add rice vinegar, sugar and sesame oil to heat over the stove or in the microwave to dissolve the sugar. Add it to the rice and mix well. Add to the 8x8 lined pan and refrigerate for at least 1-2 hours.
After the rice is chilled, cut it into small 1 ½ inch squares. Over medium to high heat, add the neutral oil in a large saute pan. You should hear a sizzle when the rice touches the pan. If you don't, your oil isn’t hot enough and the rice will just absorb the oil. Once golden (3-4 minutes), flip and repeat on the other side. Remove from the oil and transfer to a plate lined with a paper towel to absorb and drain any excess oil.
In a medium bowl, add diced or pulverized tuna with the mayonnaise, sriracha, soy, honey, sesame oil, rice vinegar, thinly sliced green onions and ginger. Mix well until combined.
Assemble by adding a dollop of the spicy tuna on top of the crispy rice squares. Add a sliver of thinly sliced serrano, sesame seeds and one cilantro leaf. Serve with additional spicy mayo and soy sauce. Enjoy!