Spicy Tuna Roll Sushi Burrito

Ingredients

• Sushi-grade tuna (8 ounces, diced)
• Mayonnaise (2 tablespoons)
• Sriracha sauce (1 tablespoon (adjust to taste))
• Sushi rice (1 cup, uncooked)
• Nori seaweed sheets (2 sheets)
• Avocado (1, sliced)
• Cucumber (1, julienned)
• Carrot (1, julienned)
• Green onions (2, chopped)
• Sesame seeds (1 tablespoon, toasted)
• Soy sauce (for serving)
• Rice vinegar (2 tablespoons (for seasoning rice))
• Sugar (1 tablespoon (for seasoning rice))
• Salt (1/2 teaspoon (for seasoning rice))

Instructions

1. In a medium bowl, combine the diced sushi-grade tuna, mayonnaise, and sriracha sauce. Mix well and set aside to let the flavors meld.
2. Rinse the sushi rice under cold water until the water runs clear. Cook the sushi rice according to package instructions. Once cooked, transfer it to a bowl and gently mix in rice vinegar, sugar, and salt while the rice is still warm. Allow it to cool slightly.
3. Lay a sheet of nori seaweed on a clean, dry surface or a sushi mat, shiny side down.
4. Spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top to allow for sealing.
5. In the center of the rice, place half of the tuna mixture, followed by slices of avocado, julienned cucumber, carrot, chopped green onions, and a sprinkle of toasted sesame seeds.
6. With the bottom edge of the nori, carefully roll the sushi tightly away from you, using your fingers to tuck in the filling as you go. Continue rolling until you reach the top border of the nori. Seal the edge with a little water.
7. Repeat the process with the remaining ingredients to create the second sushi burrito.
8. Once rolled, slice each sushi burrito in half with a sharp knife and serve with soy sauce for dipping.