Press cold day-old 2 cups cooked short-grain white rice day-old, cold from the fridge works best into a thin, even layer (about ½ inch thick) in a Mixing Bowl or on a sheet of Plastic Wrap. If needed, refrigerate uncovered for 30 minutes to dry it out further. Cut or break into rough 1½-inch pieces.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

In a Mixing Bowl, combine the diced 8 oz sushi-grade tuna finely diced, 2 tbsp sriracha, 1 tbsp mayonnaise Japanese Kewpie preferred, and 1 teaspoon 1 tsp sesame oil toasted. Stir gently to coat. Taste and adjust heat with more 2 tbsp sriracha if desired. Keep refrigerated until ready to serve.

Whisk together the 1 tbsp soy sauce or tamari for gluten-free, 1 tbsp rice vinegar, 1 tsp sesame oil toasted, and 1 tsp honey in a Mixing Bowl until the 1 tsp honey is fully dissolved. Set aside.

Drizzle the sesame-soy dressing evenly over the entire salad. Garnish with sliced Green Onions and toasted Sesame Seeds. Serve immediately so the rice stays crispy.