1
Rinse sushi rice well and add to a pot with 2 cups water, bring to a boil, simmer and cook for 15 minutes.
2
Remove the rice from the heat and cover with a lid to steam for 5 minutes then transfer to a bowl and let cool.
3
In a bowl, add the drained tuna, mayo, sriracha, sesame oil, salt and mix until combined.
4
Place cellophane over the small bowl and add rice, using a spoon spread it out evenly in the bowl.
5
Then add a small amount of your spicy tuna mix, diced avocado or any other fillings, top with extra sushi rice and gather cellophane together until you create a ball, repeat this until you use up your spicy tuna mix.
6
Top with spicy mayo, sesame seeds, and scallions and serve with soy sauce.