Spicy Tuna Roll

Prepare sushi rice according to package directions, season with rice vinegar and sugar, and cool to room temperature.

Cut tuna steak into thin strips or finely dice it. Cut cucumber into thin sticks. Slice green onion thinly.

Place a bamboo sushi mat on a clean work surface, shiny side down.

Lay the nori sheet shiny side down on the mat. Spread a thin layer of sushi rice across the nori, leaving a 1-inch border at the top.

Arrange tuna strips, cucumber sticks, and spicy mayo in a thin line in the center of the rice, parallel to the edge closest to you.

Using the mat, tightly roll the nori around the filling, sealing the top edge with water. The seam should face down.

Roll the finished sushi roll gently over sesame seeds on a plate to coat the exterior.

Using a sharp, wet knife, slice the roll into 6–8 pieces. Drizzle with sriracha and garnish with green onion. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.