Wash the sushi rice thoroughly until the water runs completely clear to remove excess starch.

Add rice, 2 cups of water, and a pinch of salt to a pot. Bring to a boil on high heat, then reduce to low (level 3) and cook for 16 minutes with the lid closed. Do not open the lid during cooking.

Check if the rice sticks slightly to the pot. If needed, add a small splash of water, then let it rest covered for another 15 minutes.

Heat rice vinegar, sugar, and salt until fully dissolved. Pour the mixture over the cooled sushi rice and gently mix.

Drain the tuna and combine with finely diced onion (washed in water), salt, parsley, garlic, paprika, teriyaki sauce, and mayonnaise. Mix until creamy.

Cut the nori sheets into triangle shapes before adding the rice so the sushi pizzas already have their final form.

Spread sushi rice evenly onto each nori sheet. Leave one edge free, spread cream cheese on that edge, then fold to seal.

Mix flour and water into a smooth wet batter. Place panko breadcrumbs in a separate bowl.

Dip each nori piece into the wet batter, then coat with panko. Repeat the process once more for a thick, crispy coating.

Fry the coated pieces in hot oil until golden brown and crispy. Remove and drain on paper towels.

Transfer the tuna mixture into a piping bag and pipe lines across the triangles.

Fill the remaining sections with avocado slices and add small dots of cream cheese.

Drizzle with teriyaki sauce and a mayo-ketchup mix, then sprinkle with sesame seeds and serve immediately.