• Cook the Rice: Wash and rinse the rice until the water is clear. Drain well. Cook according to the instructions on the package.
• Season the cooked rice with rice wine vinegar. Cover with a damp cloth to prevent drying.

Spicy Tuna Roll:

• In a bowl, combine tuna, sriracha sauce, sesame oil, and scallions to prepare the filling.
• Place a sheet of nori shiny side down on a bamboo mat covered with plastic wrap. Spread sushi rice evenly on the nori and sprinkle with sesame seeds.
• Arrange the tuna mixture along the bottom edge of the nori.
• Start rolling the nori over the filling while gently pressing along the length of the roll. Continue rolling until you pass the far edge of the nori sheet.
• Once fully rolled, gently press the roll along its length to ensure it’s compact and tight.
• Wet the blade of a sharp knife and cut each sushi roll into 6–8 pieces, cleaning the knife with a damp cloth every few cuts.

Spicy Mayo:

• In a small bowl, whisk together the mayonnaise, sriracha sauce, and lime juice.

Iced Matcha Latte:

• Whisk matcha powder with hot water until smooth and foamy. Pour into a glass, add milk and sweetener if desired, and stir well. Serve over ice.

Finish and Serve the Meal:

• Top the rolls with spicy mayo or serve it on the side.
• Serve sushi with optional wasabi, pickled ginger, and soy sauce for dipping. Enjoy with an iced matcha latte.