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Place the cooked sushi rice in a bowl. Add the rice vinegar, sugar and salt, then gently mix until the rice is evenly seasoned. Spread the rice onto a tray and allow it to cool slightly before assembling.
In a separate bowl, combine the tuna, mayonnaise, sriracha, soy sauce, Marion’s Kitchen Crispy Chilli Oil and spring onions. Mix until creamy and well combined.
Lightly wet the inside rim of each glass ramekin to help prevent the rice from sticking. Use the ramekins to cut the cooled sushi rice into rounds by gently pressing the rim into the rice. Carefully lift each rice round with a spatula.
Place one rice round into the base of each glass ramekin and gently press it down.
Spoon the spicy tuna salad onto the rice, spread the smashed avocado on top.
Spread a layer of cream cheese over the avocado layer and spread it out evenly.
Sprinkle over the furikake.
Serve straight from the glass ramekins with an extra drizzle of Marion’s Kitchen Crispy Chilli Oil if you like things extra saucy.