Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and fold in the vinegar mixture. Let it cool at room temperature.

Fry the Rice

Spread the cooled rice onto a baking sheet lined with parchment paper. Use a spatula to compress the rice into an even layer. Cut into squares or rectangles. Heat vegetable oil in a non-stick skillet over medium-high heat and fry the rice squares until golden brown and crispy on both sides. Drain on paper towels.

Tuna Preparation

Prepare the Tuna

Dice the sushi-grade tuna into small cubes and combine with soy sauce and sesame oil in a bowl. Thinly slice the green onions.

Assembly

Assemble the Dish

Top each crispy rice square with the marinated tuna. Garnish with sliced green onions and sprinkle with sesame seeds.

Serve

Serve the crispy tuna rice with avocado slices, wasabi, and pickled ginger on the side.