In a large mixing bowl, combine drained canned tuna, breadcrumbs, soy sauce, sesame oil, and a beaten egg. Add in chopped green onions, freshly grated ginger, and minced garlic. Use a fork to mix everything thoroughly until the ingredients are well combined.

Take a handful of the mixture and gently shape it into small, flattened cakes, about 2 inches wide and half an inch thick. Place them on a plate lined with parchment paper.

Preheat a skillet over medium heat and add a tablespoon of sesame oil. Allow it to warm for about 1 minute.

Carefully add the formed tuna cakes to the skillet, ensuring not to overcrowd the pan. Cook for about 5 minutes until the bottoms are golden brown and crispy. Flip and cook for an additional 5 minutes.

In a small bowl, mix together mayonnaise and sriracha, adjusting the amount of sriracha according to your spice level, until smooth and evenly blended.

Transfer the crispy tuna cakes to a serving plate. Drizzle generously with the spicy mayo and add any extra toppings you fancy.