Wash and rinse the sushi rice until the water runs clear. Drain well and cook according to the instructions on the package.

Once cooked, season the rice with rice wine vinegar and cover with a damp cloth to prevent drying.

In a bowl, combine tuna, sriracha sauce, sesame oil, and scallions to prepare the spicy tuna filling.

Cover a bamboo sushi mat with plastic wrap. Place a sheet of nori shiny side down on the mat.

Wet your fingers and spread an even layer of sushi rice on the nori. Sprinkle with sesame seeds if desired.

Arrange the tuna mixture along the bottom edge of the nori.

Start rolling the nori over the filling, pressing gently but firmly to create a tight roll. Continue rolling until fully sealed.

Gently press along the length of the roll to shape and compact it.

To make the spicy mayo, whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth.

Whisk matcha with hot water until smooth and foamy. In a glass, add ice and pour in milk and sweetener. Stir in the matcha mixture and adjust sweetness to taste.

Wet the blade of a sharp knife and slice each roll into 6–8 pieces. Wipe the knife with a damp cloth between cuts.

Top the rolls with spicy mayo or serve on the side.

Serve the sushi rolls with wasabi, pickled ginger, soy sauce, and a glass of iced matcha latte. Enjoy.