Begin by rinsing 1 cup of sushi rice under cool water until the water runs clear, then cook according to package instructions.

In a small saucepan, combine 2 tablespoons of rice vinegar, 1 tablespoon of granulated sugar, and 1 teaspoon of kosher salt. Heat until the sugar and salt dissolve completely.

Transfer the warm cooked rice to a bowl and gently fold in the prepared sushi vinegar. Let cool before covering.

Finely chop 8 ounces of sushi-grade ahi tuna and mix with 2 sliced scallions and diced jalapeño, refrigerate until ready.

In a bowl, whisk together ¼ cup of Kewpie mayonnaise, 1-2 tablespoons of Sriracha, and 1 tablespoon of ponzu sauce until smooth.

Heat ½ inch of grapeseed oil in a skillet. Shape the chilled sushi rice into small rectangles and fry until golden brown, about 2-3 minutes per side.

Once crispy, assemble by placing spicy tuna on each rice piece and garnish with black sesame seeds and spicy mayo as desired.

Serve immediately with soy sauce and pickled ginger.