This recipe transforms the sushi-restaurant specialty of spicy tuna crispy rice — raw spicy tuna balanced atop bricks of seared rice — into a straightforward, pantry-friendly, any-night meal. Instead of portioning and frying rice, you can cook seasoned rice in a skillet until it crisps, then scoop it onto plates. The tuna stays spicy and creamy, but this recipe calls for humble canned tuna instead of raw. Sliced cucumbers add freshness, but feel free to embellish further with sprouts, avocado, nori sheets or jalapeño slices.