Creating Tuna Avocado Crispy Rice Salad is simple! Just follow these easy steps:

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a medium saucepan and bring to a boil.
2. Simmer: Once boiling, cover the saucepan, reduce the heat to low, and allow to simmer for about 20 minutes or until the water is absorbed. Let it sit covered for another 5 minutes.
3. Cool the Rice: Spread the cooked rice onto a baking sheet or large plate to cool.
4. Prepare the Salad Ingredients: In a mixing bowl, combine the drained tuna, diced avocado, cucumber, red onion, and chopped cilantro.
5. Season: Drizzle lime juice, soy sauce, rice vinegar, and add salt and pepper to taste. Gently toss to combine.
6. Fry the Rice: Heat oil in a non-stick skillet over medium-high heat. Once hot, add scoops of cooled rice to form small cakes or patties. Fry until crispy and golden on both sides, about 3-5 minutes per side.
7. Assemble the Salad: Place the crispy rice cakes on a serving platter, top generously with the tuna and avocado mixture, and sprinkle sesame seeds on top.
8. Chill (Optional): For enhanced flavors, refrigerate for about 10 minutes before serving.

Congratulations! You have successfully prepared an incredible Tuna Avocado Crispy Rice Salad.