Rinse the sushi rice 4 times with cold water. Place the rice in a pot with the water, bring to a boil, then reduce the heat, cover, and simmer for exactly 15 minutes. Remove from heat and let it rest covered for a few minutes.
In a small bowl, mix the rice vinegar, sugar, and salt. Microwave for 15 seconds, then pour over the cooked sushi rice and mix well.
Drain the canned tuna and mix it with the sriracha mayo until well combined.
Cut the nori sheets into circles to fit your ramekins. Dice the avocado and slice the cucumber thinly.
In the ramekins, layer the spicy tuna, a piece of nori, avocado, cucumber, another layer of spicy tuna, and finally pack in a layer of the seasoned sushi rice.
Spread a thick layer of cream cheese evenly over the top of the rice in the ramekin.
Spread the sesame seed and seaweed mix onto a flat plate. Invert the ramekin onto the plate so the cream cheese is coated in the seeds. Drizzle with soy sauce or teriyaki sauce to serve.
Cook it hands-free.
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