In a bowl, mix well-drained canned tuna with sriracha, chili oil, rice vinegar, scallions, and mayonnaise until fully combined.

Lay a nori sheet shiny side down on your bamboo mat. Keep a bowl of water nearby to dampen your fingers.

Wet your fingers and grab about ¼ cup of cooked Japanese rice. Gently spread the rice on the nori, covering about ¾ of the sheet.

Spoon your spicy tuna mixture into the center of the rice.

Starting from the edge closest to you, roll the bamboo mat over the filling, pressing gently but firmly.

Using a wet knife, cut the roll into bite-sized pieces.