Creating the Tuna Avocado Crispy Rice Salad can be simple if you follow these straightforward steps:

1. Cook Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine sushi rice and water, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 20 minutes until rice absorbs water.

2. Prepare Vinegar Mixture: In a small bowl, mix rice vinegar, sugar, and salt. Stir until dissolved.

3. Season Rice: Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and mix gently to combine. Let it cool slightly.

4. Shape Rice: Once the rice has cooled, shape it into small patties (about 2 inches in diameter) using your hands, pressing firmly.

5. Pan-Fry Rice Patties: In a skillet, heat oil over medium heat. Add rice patties and cook for approximately 2-3 minutes per side until golden brown and crispy. Remove and let drain on paper towels.

6. Prepare Tuna Mixture: In a separate bowl, combine drained tuna, diced avocado, soy sauce, sesame oil, diced cucumber, and sliced green onions. Mix gently to avoid mashing the avocado.

7. Assemble the Salad: Place crispy rice patties on plates. Top each patty with a generous amount of the tuna and avocado mixture.

8. Garnish: Sprinkle sesame seeds on top and add optional toppings like nori strips or microgreens for added flavor and presentation.

9. Serve Immediately: This dish is best enjoyed fresh, so serve right after assembling for maximum crispiness.