Whisk together 3 cups of sugar, 1 cup of salt, and 6 cups of rice vinegar until dissolved.
Spread the cooked rice on a deep, flat surface similar to a casserole dish.
Measure 100 ml of the sushi vinegar mix and distribute it evenly over the rice.
Allow the rice to sit for 2-3 minutes, then flip the rice over and allow it to cool.
Mold the rice into small patties.
Heat the oil in a large skillet over medium heat.
Add the rice patties and fry until golden brown.
In a bowl, mix 6 grams of minced white onion, 65 grams of diced tuna, 1.5 tablespoons of soy sauce, and ¼ teaspoon of sesame oil. Let it sit for 5-6 minutes.
Spoon 12 grams of the tuna poke mix onto each crispy rice patty. Top with a slice of avocado, a pinch of lemon, and Maldon salt to taste.
