Mince and chop your sushi-grade tuna. In a separate bowl, mix mayo, sambal or sriracha, soy sauce, sesame oil, sugar, and green onions. Pour over your minced sushi-grade tuna and mix well. Set aside in the fridge until ready to use.

Rinse your sushi rice well until the water runs clear. Cook your rice according to the package instructions over the stovetop or in a rice cooker.

In a separate small bowl, make your vinegar mixture by whisking salt, sugar, and rice wine vinegar. Pour over your cooked rice and fluff, mix until fully combined.

Transfer your warm or cool rice to a sheet tray lined with plastic wrap. Layer it on and flatten it to even out. Top with more plastic wrap and place in the freezer for 2 hours-overnight is best! You can also place the tray between ice as well if you want to speed up the process.

Once frozen, remove from plastic wrap and slice into your preferred shape and size for frying, I will sometimes do square, rectangle, or circle with a circle cutter. Heat a deep pot or pan with oil until hot. Fry your rice until golden brown. Remove and let cool on paper towels to get out any excess oil.

Top your crispy rice with your spicy tuna mixture. Garnish with a sprinkle of sesame seeds and a thin jalapeño, or serrano slice. I also added a little spoon of additional Sambal on top as well.