Follow these simple steps to create your Tuna Avocado Crispy Rice Salad:

1. Rinse the Rice: Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice and 1 ½ cups of water. Bring to a boil, then cover and reduce the heat to low. Cook for 18-20 minutes until the rice is tender and water is absorbed.
3. Season the Rice: Once the rice is cooked, remove it from heat. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm rice. Allow it to cool slightly.
4. Prepare the Tuna: In a bowl, mix the drained tuna with sesame oil, soy sauce, and wasabi (if using). Combine well and set aside.
5. Form Crispy Rice: Once the rice is cool enough to handle, shape it into small, flat squares or rectangles. Dredge each piece lightly in panko breadcrumbs for added crunch.
6. Fry the Rice: In a skillet over medium heat, add enough vegetable oil to cover the bottom of the pan. Once hot, fry the rice squares for 2-3 minutes on each side, or until golden brown and crispy. Drain on paper towels.
7. Assemble the Salad: On each crispy rice piece, layer with diced avocado, tuna mixture, cucumber slices, and green onions. Season with salt and pepper to taste.
8. Plate and Garnish: Serve your salad on a platter and sprinkle sesame seeds on top for added flavor and visual appeal.

Now you’re ready to enjoy a crisp and flavorful Tuna Avocado Crispy Rice Salad that will leave everyone wanting more!