Rinse 2 cups of sushi rice under cold water until clear. Cook with 2.5 cups of water for 15-20 minutes. Mix in 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt once cooled.

Combine 8 ounces diced sushi-grade tuna, 2 tbsp mayonnaise, 1-2 tbsp sriracha, and 1 tbsp soy sauce in a bowl. Mix well and set aside.

Mix 6 ounces imitation crab, 2 ounces cream cheese, 1 tbsp mayonnaise, and 1 tbsp sriracha until smooth for the topping.

Lay nori on a bamboo mat, spread sushi rice on the nori, add spicy tuna filling in the center, roll tightly using the mat.

Preheat oven to 375°F. Place rolls on a lined baking sheet, spread volcano topping, and bake for 10 minutes until bubbly.

Let rolls cool slightly, slice using a wet knife, and serve warm with edamame or miso soup.