Rinse sushi rice under cold water until clear, then cook according to package instructions (approx. 15 minutes). Fold in rice wine vinegar, sesame oil, and sugar while warm. Set aside to cool.

Combine drained canned tuna with bang bang sauce. Cut avocado and chop scallions; set aside.

Heat olive oil in a skillet over medium-high heat. Add sushi rice, press down slightly, cook until crispy on bottom (3-5 minutes), flip to crisp the other side (1 minute).

Assemble the bowl with rice, top with tuna mix, avocado slices, and scallions. Add furikake and drizzle with Sriracha or spicy mayo.