Cook the sushi rice

• Rinse the sushi rice until the water runs clear.
• Cook the rice with water (1:1.2 ratio), bring to a boil then simmer.
• Let the rice rest covered for 10 minutes.

Season the rice

• Mix rice vinegar, sugar, and salt until dissolved.
• Fold the seasoning into the cooked rice gently.

Prepare the fillings

• Dice the tuna and combine with mayonnaise and sriracha to make a spicy tuna mix.
• Slice the avocado.

Assemble the rolls

• Lay a sheet of plastic wrap on a damp surface.
• Place a nori sheet shiny side down and spread rice over the bottom two thirds.
• Add the tuna mixture and avocado slices, then roll tightly using the plastic wrap.

Slice and serve

• Wet a sharp knife with cold water before each cut.
• Slice the roll into bite‑size pieces.