Crispy Rice Tuna Stacks

Rinse rice: Start by rinsing rice thoroughly until the water runs clear.
Add rinsed rice to a medium saucepan along with the water.
Cook rice: Bring the mixture to a boil then reduce to a simmer. Cover and cook for 15 minutes.
Remove the pan from the heat and allow it to continue to steam with the lid on for 10 minutes.
Make seasoning: In a small bowl combine vinegar, honey and salt. Whisk until the honey is incorporated with the vinegar, set aside.
Spread the sushi rice onto a baking sheet to cool.
Add the vinegar seasoning to the rice and stir to coat the rice.
Pack the rice into a rectangle about 1/2 inch thick.
Place in the fridge or freezer (to speed up the process) until it's hardened. This makes it easier to cut. I leave it in the fridge while I am prepping the rest of my ingredients.

Pat tuna filets dry then season with salt and pepper on both sides.
Cook tuna: Heat a large skillet over high heat with oil. When the pan is smoking add in the tuna steaks and cook for 2 minutes on each side or until each side has a nice golden brown crust on it. (The tuna will still be pink on the inside)
Transfer to a cutting board and allow it to rest for a few minutes then cut into bite size pieces.
Make spicy mayo: In a medium bowl combine the mayonnaise, sesame oil and sriracha, set aside.
Toss the cubed tuna in with the spicy mayo and mix until combined, set aside.

Remove the rice from the fridge or freezer.
Cut into bite size squares.
Heat about an inch or so of oil in a large skillet.
Once hot add in rice and cook for 2-3 minutes on each side or until golden brown and crispy. (If it's hard to flip give it a bit more time)
Transfer crispy rice to a paper towel lined plate and sprinkle with some salt.

To assemble top each piece of crispy rice with spicy tuna, avocado, jalapeño and furikake seasoning.
Serve immediately with soy sauce for dipping and enjoy!