1. Cook and season the rice. Rinse sushi rice until the water runs clear, then cook according to package directions. While still warm, fold in rice vinegar, sugar, and salt. Let cool to room temperature.

2. Shape into pucks. With wet hands, press the rice into small 2-inch rounds, about ½ inch thick. Wetting your hands between each one keeps the rice from sticking to you instead of itself.

3. Chill to firm up. Freeze for 15 minutes (or fridge for 30) so the pucks hold together once they hit the air fryer.

4. Air fry until crispy. Brush both sides with sesame oil and air fry at 400°F for about 12 minutes, flipping halfway, until golden and crackly on the outside.

5. Top and serve. Spoon spicy tuna (or canned tuna mixed with spicy mayo) onto half, and smashed avocado onto the other half. Finish with scallion, sesame seeds, and a drizzle of yuzu or ponzu. Serve immediately while still crispy.