Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice and let it cool.

Prepare Tempura

In a bowl, mix the tempura batter mix with cold water until just combined. Do not overmix; lumps are okay.

Fry Tempura Rice

Heat vegetable oil in a deep frying pan over medium heat. Once hot, take a small amount of sushi rice (about 2-3 tablespoons) and form it into a small patty. Dip each patty into the tempura batter and carefully drop it into the hot oil. Fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Prepare Tuna and Toppings

Slice the bigeye tuna into thin pieces. Slice the serrano pepper into thin rings.

Assemble Cherry Bombs

Place a fried tempura rice patty on a plate. Arrange 2-3 slices of bigeye tuna on top. Garnish with serrano pepper rings. Drizzle with sriracha, sprinkle with togarashi, and finish with ponzu sauce.