Instructions

1. Add all of the tuna ingredients to a small bowl and toss to combine until everything is mixed and tuna is evenly coated. Refrigerate while preparing the rice and avocado
2. Cook rice according to the package directions
3. While rice is cooking, add the avocados, lime juice and salt to a bowl and mash with a fork to your preferred texture (can leave it chunky or completely smooth). Refrigerate
4. Line a baking sheet or casserole/square dish with plastic wrap or parchment paper. Spread the cooked rice over in an even layer and season with salt and let it cool for about 10 minutes
5. Once cooled, cut the rice into 8 equal sections. Heat 6 tablespoons oil in a large skillet over medium-high heat. There should be about a quarter inch of oil in the skillet, if not, add a bit more for frying the rice
6. While the skillet and oil are heating, take each rice section and form each one into rectangles (about the same shape as a fun/mini size snickers bar, for example)
7. Once the oil in the skillet is hot and shimmering, use a spatula to gently place each piece of rice into the skillet, being careful as the oil may splatter. Leave a bit of room between each piece (do not overcrowd)
8. Cook about 4 minutes on the first side, or until golden brown, and then flip carefully and cook an additional 2 to 3 minutes on the other side
9. Remove the fried rice from the skillet and transfer to a paper towel or wire rack to drain any excess oil
10. Assemble the tuna rice on a serving plate by adding a scoop of avocado to each of the pieces crispy rice, and then adding a scoop of the spicy tuna on top of the avocado mixture. Garnish with optional toppings and eat/serve immediately