Rinse the short grain white rice under cold water until the water runs clear, then cook according to package instructions.

Once cooked, let it cool for about 10 minutes before shaping into small squares or rectangles.

Heat canola oil in a skillet until shimmering, then fry the rice cakes until golden brown and crispy on both sides.

Season sushi-grade ahi tuna with salt and pepper, then sear in a hot skillet for 1.5 to 3 minutes on each side.

In a bowl, combine mayonnaise with Sriracha sauce to create the spicy aioli, adjusting spice level to taste.

Assemble the rice cakes by adding a slice of seared tuna, a dollop of avocado, and a drizzle of spicy aioli.