1. Mix the cold rice and vinegar overnight and set aside.
2. Dice mango and cucumber, finely chop onion, add 1/4 lemon juice and mix well.
3. Crush the avocado pulp, add salt, black pepper, and 1/4 lemon juice, mix and stir well. Drain and crush the canned tuna. Add 40ml mayonnaise and 1/4 lemon juice and stir well.
4. Start the combination. Prepare a 1 cup measuring spoon and coat the inside with a thin layer of olive oil evenly.
5. Put 1/3 of the diced mango and cucumber into the bottom of the measuring spoon and flatten it slightly.
6. Spread 1/3 of the avocado puree.
7. Spread 1/3 of the tuna puree.
8. Fill it with rice, and then press it with a spoon, so that it is not easy to disperse when unmolded. Use a stripping knife (if you don't have it, use a thinner fruit knife instead) to make a circle along the measuring spoon, and then buckle upside down on the plate to strip the mold. Repeat the above steps to run out of materials.
9. To make topping: drizzle a little soy sauce and sprinkle with white sesame seeds. You can also mix mayonnaise and chili sauce and pour it on the sushi.
![[fruit Tree] Fresh|soy Sauce Egg Fried Rice recipe](https://img.simplechinesefood.com/bf/bff3d466cbbc3823ed551d75694c9258.jpg)
