In a mixing bowl, combine drained canned tuna with mayonnaise, sriracha, soy sauce, rice wine vinegar, and toasted sesame oil. Stir this mixture until well blended and creamy.

Heat a non-stick skillet over medium-high heat and add a couple of tablespoons of avocado oil. Once shimmering, add the chilled sushi rice in clumps, pressing down firmly into an even layer. Cook undisturbed for 3-5 minutes.

Flip the rice to crisp the other side, adding more avocado oil if needed. Cook for another 3-5 minutes until both sides are golden brown.

In serving bowls, add generous portions of crispy rice as the base, then pile on the spicy tuna mixture.

Garnish with sliced mini cucumbers, chopped scallions, sesame seeds, and drizzle chili crisp. Include nori strips on the side.

Serve immediately while the rice is warm and crispy.