In a mixing bowl, combine smoked albacore tuna, 2 tablespoon kewpie mayo, and sriracha. Mix until smooth and set aside.

Cut halfway up the center of a nori sheet using scissors.

In one quadrant, place the avocado. In another, the tuna mixture. In a third, add the warm rice.

Top rice with furikake, a drizzle of kewpie, and extra sriracha if desired.

Fold one quadrant over the next until sealed into a triangle-shaped handroll.

Enjoy immediately while the nori is still crisp.