Rinse the white rice under cold running water until the water is clear. Combine the rinsed rice with 2 cups of water in a medium saucepan, bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it rest for 5 minutes.

Drain and flake the canned tuna into a mixing bowl. Add 2 tablespoons of mayonnaise, 1-2 tablespoons of sriracha, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 tablespoon of soy sauce, and a drizzle of honey. Mix gently with a fork until combined.

Divide the cooked rice among serving bowls, creating a well in the center. Spoon the spicy tuna mixture into each well evenly.

Layer sliced cucumber around the tuna and on top of the rice. Sprinkle with sliced green onions, torn nori, black sesame seeds, and furikake.

Serve the bowl warm, ensuring the flavors meld beautifully.