Start by cooking sushi rice according to package instructions, usually about 15 minutes. Season with rice wine vinegar, sesame oil, and sugar.

In a separate bowl, mix the drained canned tuna with the bang bang sauce until combined. Slice the avocado and chop the scallions finely.

Heat olive oil in a non-stick skillet over medium-high heat. Add the seasoned sushi rice, pressing it down gently. Cook for 3-5 minutes until golden-brown, then flip and cook for another minute.

To assemble, layer the crispy rice at the bottom of a bowl. Spoon the tuna mixture over the rice, then add avocado and scallions. Sprinkle with furikake and drizzle with sriracha.