1 cup Japanese sushi rice
1 ½ cups water
2 tablespoon sushi seasoning (or make it by combining 2 Tbsp rice wine vinegar w/ 1 tbsp of sugar)
Vegetable oil for frying
200 g sushi-grade fresh tuna
2 tablespoon Japanese kewpie mayonnaise
1 tablespoon sriracha
1 teaspoon soy sauce
Dash of sesame oil
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