Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked sushi rice to season it. Allow the rice to cool to room temperature.

Prepare the Tuna Mixture

In a bowl, mix canned tuna with sriracha and soy sauce until well combined. Adjust the seasoning to taste.

Form the Rice Cakes

Wet your hands and take a small portion of the sushi rice, pressing it into a compact rectangular shape (about 2x3 inches). Repeat until all rice is used.

Fry the Rice Cakes

Heat vegetable oil in a frying pan over medium-high heat. Fry the rice cakes in batches until they are golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.

Assemble the Dish

Top each crispy rice cake with a spoonful of the spicy tuna mixture. Garnish with chopped cilantro, pickled red onion, pickled carrot, and a drizzle of sweet soy sauce.

Serve

Serve the spicy tuna crispy rice with a side of seaweed salad. Enjoy!