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Preheat the oven to 350°F.
Cook the rice according to package instructions, then stir in the rice wine vinegar, white sugar, and salt.
Combine the mayonnaise and sriracha in a large bowl, and whisk to combine.
Add the cubed tuna steak to the sriracha mayo and toss to combine.
Press the sushi rice into a 9x13 casserole dish. Sprinkle 2 tablespoons of the furikake seasoning over top the rice.
Add the sriracha mayo coated tuna steak cubes to the casserole dish in an even layer, and top with the rest of the furikake seasoning. Bake at 350°F for 25 minutes.
Garnish the sushi bake with sliced avocados, sliced cucumbers, and sesame seeds, and serve with seaweed snacks, if you wish. Enjoy!