Start by rinsing the sushi rice under cool water in a fine mesh strainer until the water runs clear. Then, cook according to package directions or use a rice cooker for perfect results.

In a small saucepan, combine rice vinegar, granulated sugar, and Kosher salt. Bring it to a simmer over medium-high heat and whisk until fully dissolved.

Once your rice is cooked and still warm, pour the sushi vinegar directly into the pot. Gently fold it into the rice using a spatula or rice paddle.

Line a small quarter sheet pan or rectangular container with plastic wrap. Press your seasoned rice into an even layer about half an inch thick. Cover with plastic wrap and refrigerate it until firm.

Dice your sushi-grade ahi tuna into small cubes, then finely chop it further until you reach nearly minced consistency.

In another bowl, whisk together Kewpie mayonnaise, Sriracha, and ponzu sauce. Pour this over your finely chopped tuna and mix well before covering it and placing it in the refrigerator.

Heat neutral oil in a large skillet over medium heat. Cut your chilled rice into rectangles about two inches by three quarters of an inch. Fry them in batches until golden brown on both sides.

Top each crispy piece of rice with about one heaping tablespoon of spicy tuna mixture. Finish with black sesame seeds and jalapeño slices on top. Serve immediately while they’re hot and crispy!