Rinse the sushi rice under cold water until the water runs clear.

Combine the rinsed rice and water in a medium saucepan. Bring to a boil, cover, and reduce heat to low for about 18 minutes or until all the water has been absorbed.

Once cooked, remove the rice from heat and let it sit for 10 minutes, covered.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then fold this mixture into the warm rice.

Let the seasoned rice cool slightly, then with wet hands, form the rice into small rectangles or squares, about 1-inch thick.

Heat oil in a frying pan over medium-high heat.

Carefully add the rice cakes, frying until golden and crispy on both sides—about 3-4 minutes per side. Drain on paper towels.

In a bowl, combine the diced tuna, sriracha, and mayonnaise, mixing gently until well combined.

Once the rice cakes are crispy, top each piece with a generous scoop of the spicy tuna mixture.

Finish with sliced avocado and green onions. Sprinkle sesame seeds on top and serve with soy sauce.