Crispy rice with spicy tuna (Nobu copycat)

Ingredients

• 1 avocado , cut into small thin slices (or make avocado sauce)
• 15 jalapeño slices , thin, optional garnish
• 1/2 tsp black sesame seeds , for garnish

Nobu spicy tuna (raw):

• 225g / 7oz sashimi grade tuna , or salmon (Note 1)
• 1 tbsp sriracha , adjust spiciness to taste (Note 2)
• 4 tsp kewpie mayonnaise (Note 3)
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds , divided

Creamy spicy canned tuna topping:

• 360g/12oz canned tuna in oil , drained (Note 4)
• 3 tbsp sriracha (Note 2)
• 4 tbsp kewpie mayonnaise (Note 3)
• 1 tbsp lemon juice (sub rice vinegar)
• 1 tsp sesame oil
• 1/2 tsp cooking/kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds , optional
• 1 1/2 tsp black sesame seeds , divided

Instructions
Make crispy rice (need minimum 4hrs; 6+ hrs preferred)

Nobu spicy tuna topping:

1. Freeze to firm - Place tuna in the freezer for 30 minutes to partially freeze - it's much easier to finely chop when slightly firm.
2. Cut into 0.5cm / 1/2" cubes - the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
3. Mix - Add everything into the tuna and mix until combined.

Creamy canned tuna (sushi-roll filling style):

1. Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

From: https://www.recipetineats.com/spicy-tuna-crispy-rice-nobu/