Spicy Tuna Roll

Instructions

1. Prepare the rice
   In a medium saucepan, combine the rinsed rice with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Season the rice
   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large wooden bowl and gently fold in the vinegar mixture. Fan the rice while mixing to cool it to room temperature.
3. Make the spicy tuna mixture
   In a medium bowl, combine the diced tuna, mayonnaise, sriracha sauce, and sesame oil. Mix gently until well combined, being careful not to mash the tuna. Refrigerate until ready to use.
4. Set up the rolling station
   Place a bamboo sushi mat on a clean work surface. Put a sheet of nori, shiny side down, on the mat. Have a small bowl of water nearby to moisten your fingers.
5. Form the rolls
   With wet hands, spread about 3/4 cup of the seasoned rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle some sesame seeds over the rice. Flip the nori so the rice is facing down on the mat. Place about 2 tablespoons of the spicy tuna mixture in a line across the center of the nori. Add a few cucumber strips and green onion slices.
6. Roll the sushi
   Using the bamboo mat as a guide, tightly roll the nori and rice around the filling, applying gentle pressure as you go. Seal the edge with a few drops of water. Repeat with the remaining ingredients to make 8 rolls total.
7. Slice the rolls
   Using a sharp, wet knife, slice each roll into 8 equal pieces. Clean and re-wet the knife between cuts for the cleanest results.
8. Serve
   Arrange the spicy tuna rolls on a serving platter. Garnish with additional sliced green onions if desired. Serve with small dishes of soy sauce, wasabi, and pickled ginger on the side.