Classic spicy tuna made with sriracha and sesame oil wrapped in seasoned rice and nori.
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Finely dice the sashimi-grade tuna into small cubes using a very sharp knife.
In a medium bowl, combine the tuna, Sriracha, sesame oil, Japanese mayonnaise, and chopped green onions, mixing gently until coated.
Place a bamboo rolling mat (makisu) on a flat surface and cover it with plastic wrap to prevent sticking.
Fold a sheet of nori in half to snap it into two pieces, then place one piece rough-side up on the mat.
Dampen your hands with a mixture of water and rice vinegar, then spread a thin, even layer of sushi rice over the nori, leaving the top 1/2 inch empty.
Spread a generous line of the spicy tuna mixture horizontally across the center of the rice.
Using the mat, lift the bottom edge of the nori over the filling and roll tightly, applying gentle pressure to create a uniform cylinder.
Wet your knife with a damp cloth and slice the roll into 6 to 8 even pieces, wiping the blade between each cut for a clean finish.
