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Mix canned tuna, sriracha hot sauce, mayonnaise, scallions, soy sauce, and toasted sesame oil in a mixing bowl. Stir until very well combined and tuna is broken down.
Place a nori seaweed sheet on bamboo rolling mat with shiny side down, and the longer side facing you.
Spread the thinnest layer of rice you can on the nori sheet, leaving an empty border on the sides, a ½-inch on each side and the edge closest to you, and a 1-inch border along the edge away from you.
Place sliced avocado, cucumber if using, and a stripe of spicy tuna in a line about ⅓ of the way away from the edge closest to you.
Using the bamboo rolling mat, roll the edge closest to you over the ingredients, then continue rolling, pulling the roll tight with the bamboo rolling mat and your hands.
Cut roll in half first, then cut each half into quarters to make uniform sized pieces.