To make the crispy rice:

1. Thoroughly rinse the rice in a strainer until the water runs clear. Place the rice and water in a rice cooker and cook according to your rice cooker’s white rice settings.
2. Once rice is cooked, use the paddle to gently toss the rice. Transfer the rice to a shallow wooden bowl, pour the rice vinegar and sugar over the rice and gently toss to combine.
3. After you’ve evenly coated the grains with the seasoning, cover the rice with a damp towel to prevent it from drying out.
4. Wet your fingers and place the rice into a silicone ice cube tray, pressing down on each cube. Fill all the trays evenly and place in the refrigerator for 3-4 hours.
5. Remove the tray and carefully pop out each rice cube onto a flat surface.
6. Heat the canola oil in a sauté pan at medium-high heat until the oil is shimmering. Add the rice cubes into the pan and cook on each side for about 4 to 5 minutes until golden brown.
7. Remove the rice cubes and drain on a paper towel. Set aside. Wipe out the pan.

To make the tuna:

1. Place the sesame seeds in a shallow bowl for dredging.
2. Brush the tuna steak with the oil, and sprinkle both sides with salt and pepper.
3. Dredge the tuna into the sesame seeds, making sure to fully coat all sides.
4. Heat the oil in the sauté pan at medium-high to high heat, until the oil is shimmering.
5. Sear the tuna for about 3 minutes on all sides. The middle should still be pink. Remove and let it rest for 2 to 3 minutes.
6. Slice the tuna into thin slices against the grain. Slice the longer pieces in half to match the size of the rice cubes.

To make the aioli:

1. In a small bowl, whisk together the mayonnaise and sriracha sauce. Set aside.

To assemble:

1. Place the avocado slices on top of the rice cube, then a piece of tuna. Sprinkle with Furikake seasoning and top with a small piece of avocado.
2. Using a squeeze bottle (or a spoon), drizzle the spicy aioli all over the crispy rice. Serve with a side of extra aioli.