Crispy Rice with California Avocado and Tuna Tartare

Ingredients

• 4 cups warm cooked sushi rice (see Recipe Note)
• 2 tablespoons cornstarch or all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup vegetable or canola oil, divided
• 6 ounces raw sashimi-grade tuna
• 1 medium scallion
• 1 tablespoon plus 1 teaspoon tamari or soy sauce, plus more as needed
• 2 teaspoons toasted sesame oil
• 1 teaspoon honey
• 1 teaspoon white or black sesame seeds, or a combination
• 1 pinch red flakes pepper or shichimi togarashi (optional)
• 1 ripe, but firm large fresh California Avocado (6 to 8 ounces)
• Furikake, for sprinkling

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