Rinse the sushi rice until the water runs clear, then cook according to package instructions. Fold in rice wine vinegar, sesame oil, and sugar once cooked.

Drain the canned tuna and mix it with bang bang sauce. Slice the avocado and chop scallions.

Heat olive oil in a non-stick skillet, add cooked sushi rice, and pan-fry for 3-5 minutes until crispy.

In a bowl, add crispy rice, top with tuna mixture, avocado slices, sprinkle with furikake, and drizzle with sriracha.