Servings: 4

1½ cups sushi rice, rinsed well 1½ cups sushi rice, rinsed well
1 tablespoon plus 2 teaspoons unseasoned rice vinegar 1 tablespoon plus 2 teaspoons unseasoned rice vinegar
2 teaspoons granulated sugar 2 teaspoons granulated sugar
Kosher salt (such as Diamond Crystal) Kosher salt (such as Diamond Crystal)
3 scallions, trimmed 3 scallions, trimmed
2 Persian or mini seedless cucumbers 2 Persian or mini seedless cucumbers
4 (5-ounce) cans water-packed tuna, drained 4 (5-ounce) cans water-packed tuna, drained
⅓ cup mayonnaise ⅓ cup mayonnaise
1½ tablespoons Sriracha, plus more to taste 1½ tablespoons Sriracha, plus more to taste
2 teaspoons soy sauce 2 teaspoons soy sauce
3 tablespoons neutral oil (such as grapeseed), plus more as needed 3 tablespoons neutral oil (such as grapeseed), plus more as needed

In a large nonstick skillet with a lid, stir together 2 cups water, the rice, 1 tablespoon rice vinegar, the sugar and 1 teaspoon salt. Bring to a boil over high heat, then cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes.
Meanwhile, thinly slice the scallions and cucumbers. In a large bowl, stir together the scallions, tuna, mayonnaise, Sriracha, soy sauce and remaining 2 teaspoons rice vinegar. Taste and add more Sriracha for more heat. Refrigerate until the rice is ready (or up to 5 days).
Sprinkle the cucumbers with a pinch of salt.
Now crisp the rice: Make 4 or 5 small holes in the rice in the skillet, then pour the oil down the sides of the pan and into the divots. Increase heat to medium and cook until the rice is browned at the edges, 4 to 7 minutes. (You can lift the rice to check.) If you don’t see oil bubbling in the holes, add a teaspoon or two more oil.
Divide the rice, crispy side up, among bowls or plates and serve with a scoop of the spicy tuna and the cucumbers.