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

Heat 2 to 3 tablespoons of avocado oil in a non-stick skillet over medium-high heat. Scoop chilled sushi rice into the pan and press down to form an even layer. Cook for 3 to 5 minutes until golden brown.

Flip the rice carefully with a spatula and reduce heat to medium. Cook for another 3 to 4 minutes until the other side is also golden and crispy.

In a serving bowl, start with a layer of crispy rice, add the spicy tuna mixture, top with sliced cucumber, scallions, sesame seeds, and chili crisp.