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In a small bowl, combine rice vinegar, sugar, and salt, stirring until the sugar dissolves.
Add the vinegar mixture to warm sushi rice and mix while gently fanning to evenly coat the rice. Set aside.
Finely slice the scallion whites. Shred the crab meat by hand or chop it finely.
In a mixing bowl, combine the crab meat, canned tuna, scallion whites, mayo, sriracha, salt, sugar, and sesame oil. Mix until creamy and well combined.
In an oven-safe dish, layer the seasoned sushi rice evenly along the bottom, then spread the crab-tuna mixture over the top.
Broil at 350°F (175°C) for 10 minutes or 500°F (260°C) for 5 minutes until golden and slightly caramelized.
Top with eel sauce and furikake. Optionally garnish with avocado, scallions, and sesame seeds.