For spicy wasabi-ginger mayonnaise:
1 teaspoon sriracha hot sauce
1/2 teaspoon wasabi
1 teaspoon ginger, finely chopped
1/4 cup mayonnaise
2 pieces red leaf lettuce
1 carrot, julienned
1 small cucumber, julienned
1/4 head red cabbage, sliced
1 teaspoon furikake seasoning
Cook rice according to the package directions and let cool. Mix in vinegar and sesame seeds. Wet hands and form into 4 equally sized patties.
Heat vegetable oil in a large skillet over medium-high heat. Add patties to the skillet and cook for 3 to 4 minutes on each side, until nice and crispy. Remove from skillet and place on paper towels to drain off any excess oil.
In a food processor, pulse tuna, soy sauce, sesame oil, ginger, and chives. Fold in avocado with a spoon and press into patties using your hands.
Mix all of the mayonnaise ingredients together and place in a squeeze bottle.
Assemble burger with a rice patty, slice of lettuce, tuna patty, carrots, cucumber, cabbage, and a drizzle of mayonnaise. Top with the second rice patty, add a sprinkle of furikake seasoning, and serve.