In a mixing bowl, combine drained canned tuna with mayonnaise, sriracha, soy sauce, rice vinegar, and toasted sesame oil. Flake the tuna until smooth and well-blended. Refrigerate the mixture for about 10 minutes.

Heat a non-stick skillet over medium-high heat and add a drizzle of avocado oil. Press chilled cooked sushi rice into the pan, cooking for 3-5 minutes until crispy and golden brown.

Carefully transfer the crispy rice to a bowl and add a scoop of the spicy tuna mixture. Arrange sliced cucumber and chopped scallions on top.

Sprinkle sesame seeds and drizzle chili crisp over the dish, adding nori sheets if desired.