In a medium mixing bowl, combine the drained canned tuna with mayonnaise, sriracha, soy sauce, rice wine vinegar, and toasted sesame oil. Mix gently until all ingredients are evenly combined. Cover and refrigerate while preparing the rest.

Heat a large skillet over medium-high heat and add avocado oil. Once shimmering, reduce to medium and add the chilled sushi rice, forming clumps. Fry for 3-5 minutes until golden brown and crispy.

Transfer the crispy rice to serving bowls. Spoon spicy tuna mixture over the rice and top with cucumber slices and scallions.

Finish with a drizzle of chili crisp and sprinkle of sesame seeds. Add nori sheets if desired.