Rinse 1 cup of sushi rice under cold water until clear. Cook according to package instructions (about 18 minutes). Mix in rice wine vinegar, sesame oil, and sugar while warm.

Drain 1 can of tuna and mix in a bowl with 2 tablespoons of Bang Bang sauce until coated. Set aside to meld flavors.

Prepare the spicy cucumber salad by slicing cucumbers and sprinkling with salt. Whisk together the dressing ingredients and mix with drained cucumbers after 10 minutes.

Heat 1 tablespoon of olive oil in a skillet. Add sushi rice and press down. Cook until golden brown and crispy on the bottom (3-5 minutes).

Assemble the bowl with pan-fried rice, the tuna mixture, avocado, cucumber salad, scallions, furikake, and Sriracha. Serve immediately.