 3 cups cooked sushi rice divided (see recipe )

 ▢⅛ cup mayonnaise
 ▢1 tablespoon sriracha
 ▢6 ounces sushi-grade tuna cut into ¼" squares
 ▢2 sheets nori
 ▢2-3 tablespoons white or black sesame seeds
 ▢½ avocado thinly sliced
 ▢wasabi (for serving)
 ▢pickled ginger (for serving)

INSTRUCTIONS

1. Prepare the sushi rice.

2. In a medium bowl, whisk together mayonnaise and

sriracha. Once combined, add in cubed tuna. Cover, and
allow to marinate in the refrigerator while preparing
the other ingredients.

3. Cut both sheets of nori in half. Lay one piece of nori

shiny side down, on a bamboo mat covered in plastic
wrap. Spread about ¾ cup of rice evenly on the nori
sheet. If needed, wet hands to help spread the rice. If
desired, sprinkle with ½ tablespoon of white or black
sesame seeds, making sure they adhere to the rice.

4. Flip the nori over (rice side facing down). Place about 1
- 2 tablespoons of the tuna mixture along the bottom
of the nori. Add a few slices of avocado right above the
tuna.
5. Grab the nori and the rolling mat. Fold the nori over
until it touches itself. Continue rolling until a complete
roll is formed. Squeeze gently, but firmly. Repeat with
remaining 3 nori sheets.

6. Transfer to a cutting board. With a very sharp knife,

slice roll into 8 slices. Wipe knife on a damp cloth in
between each cut to keep the rice from sticking.

7. Serve immediately with wasabi and pickled ginger.