Rinse the sushi rice until the water runs clear. Combine with water, salt, rice vinegar, sugar, and sesame oil in a pot. Bring to a boil, cover, and reduce heat. Simmer for about 15 minutes until liquid is absorbed.

Once cooked, cool the rice on a baking sheet lined with parchment paper.

In a bowl, mix chopped tuna with kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice until well combined.

Cut cooled sushi rice into rectangles. Heat oil in a non-stick skillet over medium heat and fry each rectangle until golden brown (about 2-3 minutes per side).

Assemble by placing crispy rice rectangles on a plate and topping them with spicy tuna mixture, avocado slices, sesame seeds, minced chives or scallions, and jalapeño.