Spicy Tuna Donburi with Crispy Garlic & Yuzu Mayo

**Prepare the Rice:** Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or using a rice cooker. Once cooked, fluff with a fork and gently mix in the sushi vinegar. Let cool slightly.

**Make the Crispy Garlic Chips:** Heat the vegetable oil in a small frying pan over medium heat. Add the sliced garlic and cook until golden brown and crispy, stirring frequently to prevent burning. This should take about 3-5 minutes. Remove the garlic chips with a slotted spoon and place them on a paper towel-lined plate to drain. Reserve the garlic-infused oil.

**Prepare the Spicy Tuna:** In a medium bowl, combine the diced tuna, sriracha, mayonnaise, sesame oil, soy sauce, and half of the sliced green onions. Mix gently to combine.

**Make the Yuzu Mayo:** In a small bowl, whisk together the mayonnaise and yuzu juice until smooth.

**Assemble the Donburi Bowls:** Divide the sushi rice evenly among four bowls. Top with the spicy tuna mixture. Drizzle with yuzu mayo.

**Garnish:** Sprinkle with crispy garlic chips, the remaining green onions, and toasted sesame seeds. Add sliced avocado and nori strips (if using). Serve immediately.