Rinse 1 cup of sushi rice under cold water until the water runs clear, then cook according to package instructions. Season the rice with a mixture of rice wine vinegar, sesame oil, and a pinch of sugar.

In a mixing bowl, add one drained can of tuna and mix it with a dollop of bang bang sauce. While the tuna marinates, slice half an avocado and chop scallions.

Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Press the sushi rice into an even layer, cooking until golden brown and crispy.

In a serving bowl, layer the crispy rice at the bottom, top with the tuna mixture, avocado slices, and chopped scallions. Sprinkle with furikake and drizzle with Sriracha or extra bang bang sauce.