Spicy Tuna Maki Roll

1. 1
   Rinse the sushi rice in a fine-mesh strainer under cold running water until the water drains almost clear.
2. 2
   Combine rinsed rice and 1 1/2 cups water in a medium saucepan, cover with a tight lid, and bring to a boil.
3. 3
   Reduce heat to low, simmer covered for 15 minutes, then remove from the burner and rest covered for 10 minutes.⏱ 15 min
4. 4
   Whisk the rice vinegar, sugar, and salt in a small bowl until completely dissolved.
5. 5
   Spread hot rice into a wide bowl, sprinkle the vinegar over it, and fold using slicing strokes while fanning to cool.
6. 6
   Finely dice the sashimi-grade tuna into neat 1/4-inch pieces on a clean cutting board.
7. 7
   Fold tuna, Kewpie mayonnaise, sriracha, sesame oil, and sliced scallions together in a bowl until evenly combined.
8. 8
   Place one half-sheet of nori shiny-side down horizontally onto a bamboo rolling mat.
9. 9
   Moisten your fingers in vinegared water, then spread 3/4 cup rice evenly across nori, leaving 1 inch bare along the top edge.
10. 10
    Lay a strip of spicy tuna mixture across the rice center and sprinkle with toasted sesame seeds.
11. 11
    Roll the bamboo mat forward firmly over the filling, tucking tightly to create a neat cylinder, then gently press to seal.
12. 12
    Moisten your chef's knife blade with a damp cloth and slice the roll smoothly into 6 to 8 even pieces.
13. 13
    Cut each nori sheet in half crosswise to create 4x8-inch rectangles.
14. 14
    Hold one nori half horizontally in your palm, rough side facing upward.
15. 15
    Moisten your fingers in water and spread about 1/3 cup of prepared sushi rice over the left half of the nori.
16. 16
    Smear a tiny dab of wasabi diagonally across the center of the rice if desired.
17. 17
    Place two strips of fresh salmon, one slice of avocado, and cucumber matchsticks diagonally across the rice corner.
18. 18
    Fold the bottom-left corner of the nori upward over the filling toward the center top.
19. 19
    Continue rolling the nori tightly to the right into an ice-cream cone shape.
20. 20
    Dab a crushed grain of sushi rice on the trailing nori corner to glue the cone shut.
21. 21
    Garnish the open top with toasted sesame seeds and serve immediately with soy sauce.