In a medium bowl, combine the canned tuna, mayonnaise, sriracha, soy sauce, rice wine vinegar, and toasted sesame oil. Mix until creamy and refrigerate for about 10 minutes.

Heat a non-stick skillet over medium-high heat and add avocado oil. Once shimmering, add chilled sushi rice in clumps, pressing down gently. Cook for 3-5 minutes until golden brown.

Flip the rice clumps and cook for an additional 3-5 minutes until crispy on the other side.

Let the rice cool slightly. In serving bowls, add crispy rice as the base, top with spicy tuna mixture, and garnish with sliced cucumber, scallions, and optional toppings.