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Rinse the Japanese short-grain rice in a fine-mesh sieve under cold running water until the water runs clear. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 1 3/4 cups of water to the saucepan.
Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly with the lid, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
While the rice is cooking, prepare the sushi vinegar. In a small bowl, combine 3 tablespoons of rice vinegar, 1 1/2 tablespoons of granulated sugar, and 1/2 teaspoon of salt. Whisk until the sugar and salt are fully dissolved.
Transfer the cooked rice to a large, non-metallic bowl. Pour the prepared sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the vinegar into the rice, being careful not to mash the grains. Fan the rice with a piece of cardboard or a hand fan while mixing to cool it quickly and give it a glossy sheen. Set aside to cool to room temperature.
In a separate medium bowl, combine the 8 ounces of finely diced sushi-grade ahi tuna, 1/4 cup of mayonnaise, 1 1/2 tablespoons of Sriracha, 1/2 teaspoon of toasted sesame oil, and 2 thinly sliced green onions. Mix gently until all ingredients are well combined. Set aside.
Prepare your rolling station. Lay a bamboo rolling mat (makisu) on a clean, dry surface. Cover the mat with plastic wrap to prevent sticking and make cleanup easier. Have a small bowl of water nearby for wetting your hands (tezu water) to prevent rice from sticking.
Place one sheet of nori, shiny side down, on the plastic-wrapped bamboo mat. Dip your hands in the tezu water and take about 1/2 cup of cooled sushi rice. Spread the rice evenly over the nori, leaving about a 1/2 inch border at the top edge of the nori. You can sprinkle 1 tablespoon of toasted sesame seeds over the rice at this stage if desired.
Arrange a line of the spicy tuna mixture horizontally across the center of the rice, followed by a line of thinly sliced avocado. Be careful not to overfill the roll.
Using the bamboo mat, lift the edge closest to you and begin to roll the nori tightly over the filling. Apply gentle, even pressure as you roll, shaping it into a firm cylinder. Once rolled, moisten the exposed 1/2 inch border of nori with a little water to seal the roll.
Repeat the rolling process for the remaining nori sheets and filling. You should get 6 to 8 rolls, depending on how much filling you use per roll.
Using a very sharp, damp knife, slice each roll into 6 to 8 pieces. Wipe the knife clean and re-dampen it between cuts for cleaner slices. Arrange the spicy tuna rolls on a serving platter and serve immediately with soy sauce, pickled ginger, and wasabi.

Rinse the Japanese short-grain rice in a fine-mesh sieve under cold running water until the water runs clear. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 1 3/4 cups of water to the saucepan.
Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly with the lid, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
While the rice is cooking, prepare the sushi vinegar. In a small bowl, combine 3 tablespoons of rice vinegar, 1 1/2 tablespoons of granulated sugar, and 1/2 teaspoon of salt. Whisk until the sugar and salt are fully dissolved.
Transfer the cooked rice to a large, non-metallic bowl. Pour the prepared sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the vinegar into the rice, being careful not to mash the grains. Fan the rice with a piece of cardboard or a hand fan while mixing to cool it quickly and give it a glossy sheen. Set aside to cool to room temperature.
In a separate medium bowl, combine the 8 ounces of finely diced sushi-grade ahi tuna, 1/4 cup of mayonnaise, 1 1/2 tablespoons of Sriracha, 1/2 teaspoon of toasted sesame oil, and 2 thinly sliced green onions. Mix gently until all ingredients are well combined. Set aside.
Prepare your rolling station. Lay a bamboo rolling mat (makisu) on a clean, dry surface. Cover the mat with plastic wrap to prevent sticking and make cleanup easier. Have a small bowl of water nearby for wetting your hands (tezu water) to prevent rice from sticking.
Place one sheet of nori, shiny side down, on the plastic-wrapped bamboo mat. Dip your hands in the tezu water and take about 1/2 cup of cooled sushi rice. Spread the rice evenly over the nori, leaving about a 1/2 inch border at the top edge of the nori. You can sprinkle 1 tablespoon of toasted sesame seeds over the rice at this stage if desired.
Arrange a line of the spicy tuna mixture horizontally across the center of the rice, followed by a line of thinly sliced avocado. Be careful not to overfill the roll.
Using the bamboo mat, lift the edge closest to you and begin to roll the nori tightly over the filling. Apply gentle, even pressure as you roll, shaping it into a firm cylinder. Once rolled, moisten the exposed 1/2 inch border of nori with a little water to seal the roll.
Repeat the rolling process for the remaining nori sheets and filling. You should get 6 to 8 rolls, depending on how much filling you use per roll.
Using a very sharp, damp knife, slice each roll into 6 to 8 pieces. Wipe the knife clean and re-dampen it between cuts for cleaner slices. Arrange the spicy tuna rolls on a serving platter and serve immediately with soy sauce, pickled ginger, and wasabi.