Rinse the white rice under cold water until the water runs mostly clear, which removes excess starch and helps achieve that perfect sticky texture. Cook according to package directions (typically 1.5 cups rice to 2 cups water in a rice cooker, or on the stovetop with a 1:1.33 ratio). Once cooked, let the rice rest for 5 minutes before fluffing with a fork. This step can be done while you prepare the tuna mixture.

In a small bowl, combine the drained tuna (make sure all excess liquid is removed for the best texture) with the mayonnaise, sriracha, rice vinegar, sesame oil, soy sauce, and honey. Mix gently with a fork until the ingredients are evenly combined but the tuna retains some texture—don't over-mix or it becomes paste-like. Taste and adjust seasonings if needed; I find the honey helps balance the heat of the sriracha beautifully.

Divide the cooked rice from Step 1 between serving bowls, creating a slight indent or well in the center. Spoon the spicy tuna mixture from Step 2 generously on top of each rice portion. The warm rice will slightly warm the tuna mixture, bringing all the flavors together beautifully.

Layer your toppings over the spicy tuna and rice: arrange cucumber slices around the bowl for a crisp contrast, scatter the green onions across the top, add a small sheet of nori torn into bite-sized pieces (I like to tear it rather than cut it to maintain its structure), and finish with a generous sprinkle of black sesame seeds and furikake for color and umami depth. Serve immediately while the rice is still warm.