How to make it

1. https://www.youtube.com/embed/FjoFUvzyYOw
2. Prepare the rice: Thoroughly rinse the rice 4-5 times until the water runs clear. Add rice and water to a pot and place it on the stove over medium to high heat. Once water is boiling, reduce the heat to low-medium and place the lid on and cook for 15 minutes. After 15 minutes, remove from the heat. Leave the lid on and allow it to steam for 5 minutes.
3. Meanwhile, in a small bowl, mix Lee Kum Kee Seasoned Rice Vinegar, sugar and Lee Kum Kee Pure Sesame Oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl until combined. Place your rice into a small square baking tray lined with plastic wrap and shape your rice into a ½ inch thick square block. Wrap and refrigerate for at least 1 hour or overnight. You can also freeze in the freezer for about 30 minutes. 
4. Fry the rice: In a medium skillet, heat a thin layer of oil on high heat until hot. Gently, place the rice into the pan leaving about 2 inches in between each piece. Cook on medium-high heat for about 3 minutes or until golden brown and then flip and cook for an additional 2-3 minutes. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.
5. Make the Spicy Tuna: In a medium mixing bowl, add your chopped tuna, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Panda Brand Dipping Soy Sauce, Lee Kum Kee Pure Sesame Oil, and lime juice. Mix until thoroughly combined. 
6. To assemble, add thinly sliced avocado on top of the crispy rice. Then place 1-2 tablespoons of spicy tuna on top. Garnish with toasted sesame seeds, minced chives and a serrano pepper slice. Enjoy immediately!