Cook the rice according to the instructions on the packaging. Don’t forget to rinse it 2-3 times before you cook it. Stir in some rice vinegar when it’s cooked
Lay the rice in a flat tray about 2 cm deep. Put some plastic foil in the tray before you add the rice. Let this cool in the fridge for at least 2-3 hours
Cut the rice into bite sized pieces
Cut the tuna into small pieces for the tartare. Season with sesame oil, soy sauce, lime juice, salt, chilli flakes, rice vinegar and sesame seeds
Smash the avocado with a fork or mix it until smooth. Season with salt, pepper, lime juice, sesame oil, sesame seeds and chilli flakes
Fry the rice in hot sunflower oil until it golden brown on all sides. Place them on some kitchen paper to drain the oil when finished
Season the mayo with sesame oil, chilli flakes, sesame oil and some lime juice
Add the toppings on the pieces of rice: first the avocado mix, then the tuna and the mayo on top
