Cook one cup sushi rice per directions on the bag. Once cooked add 4 tablespoons rice wine, mix add salt and pepper to taste.
Place cooked rice onto a cookie sheet lined with plastic wrap. Press rice down to about quarter inch thick. Put in fridge to cool and set up about one hour.
To make the sauce, add 2 tablespoons of mayo and 8 ounces of Terrapin Ridge Farms pineapple habanero sauce and blend in food processor until smooth.
Reserve dice tuna as small as possible and refrigerate. This can not be done to much in advance or the tuna will discolor.
Once the rice had cooled and set. Cut into ¾ inch squares. In a heavy sauce pan add your peanut oil and heat to 325. Carefully add few rice squares to your hot oil. Once placed in oil move them gently and fry till light golden brown. Flip and repeat. Once light golden remove and place on plate lined with paper towel. Season with furikake. Once all your squares are cooked you can begin building.
Cut your avocado in half and remove pit. Using a small spoon scoop a small amount of avocado and place on top of each rice square. Then place a scoop of your diced tuna on top of the avocado. Now add you pineapple habanero sauce. Then garnish with sliced scallions and sliced Serrano chile.