Wash rice 3-4 times or water runs clear.

Rice cooker: add rice and water to the rice cooker and let rice cook according to rice cooker setting.

Instant pot: add rice and water to the insert, close the lid, seal it, and cook under rice setting for 12 minutes under lower pressure. Let it naturally release for 10 minutes.

Stovetop: add rice and water to pot, cover and bring to a boil over medium-high heat. Once boiling, boil for 10 minutes, then lower the heat and cook for an additional 5 minutes. Turn off the heat and let the rice stand for an additional 5 minutes with the lid still on.

When rice is done, gentle fluff the rice and then season with rice vinegar, sugar, sesame oil, and kosher salt.

Let the rice cool down to room temperature. Once cooled, take about 1-2 tablespoon of rice and shape¹ into a rectangle or any desired shape. You can also use a rice mold² to shape the rice. Continue making until rice runs out.

Preheat a large skillet over medium heat with avocado oil or cooking fat with enough oil covering the bottom of the pan and it's about ¼ inch high.

Carefully add the shaped sushi rice and cook for 3-4 minutes on each side or until golden brown. Do not overcrowd the skillet because the rice will stick to each other.

Air fryer method: brush both sides of shaped sushi rice with oil, place in air fryer, and cook for 15 minutes at 400F flipping halfway through.

Place on a lined paper towel plate to drain and then top with spicy tuna, jalapeno slices, and additional sriracha sauce. Best served warm.

Dice tuna into really small bite size pieces.

Once tuna is diced, place in a bowl and add in the mayo, sriracha, soy sauce, sesame oil, and lemon juice. Mix, taste, and adjust seasoning to your liking.