Prepare sushi rice according to directions. Spread out onto a parchment paper lined 8x8 baking sheet. Allow to chill completely.
Cut into desired sized pieces, either using a ring mold, biscuit cutter, or just a knife.
Heat a large skillet with the vegetable and sesame oils over medium heat.
Add the sushi rice pieces and cook for about 3 minutes per side until lightly golden and crispy. Set aside.
In a bowl combine the mayonnaise, sriracha, and sour cream and mix well. Reserve 1 tablespoon.
Gently fold in the krab and jalapeños until coated.
Top the crispy rice pieces with the krab mixture, followed by the avocado, and then the tuna. Drizzle with reserved spicy mayo. Top with cilantro. Enjoy!