Begin by rinsing 1 cup of sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 1 ¼ cups of water in a rice cooker or pot and cook on your rice cooker’s standard setting or bring to a boil. Lower the heat to simmer for 15 minutes, then let it sit covered for 10 minutes to steam.

While the rice is resting, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt in a bowl until dissolved. After steaming, transfer the rice to a bowl and gently fold in the vinegar mixture.

In a mixing bowl, combine 4 ounces of diced sushi-grade tuna, 2 tablespoons of mayonnaise, 1 tablespoon of sriracha, and 1 teaspoon of soy sauce. Mix gently until well blended.

In another bowl, mix 4 ounces of imitation crab, 2 tablespoons of cream cheese, 1 tablespoon of mayonnaise, and 1 tablespoon of sriracha until smooth.

Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Layer the spicy tuna filling along the center and roll the sushi tightly, sealing the edge with water.

Preheat your oven to 375°F (190°C). Slice the rolls into bite-sized pieces and place them on a baking sheet lined with parchment paper. Top each roll generously with the volcano mixture.

Transfer the baking sheet with the topped rolls into the oven and bake for 8-10 minutes until the topping is bubbly and lightly caramelized.

Remove the rolls from the oven and let cool for a couple of minutes. Serve warm on a platter with soy sauce for dipping.