Cook the sushi rice. Once done, let it cool slightly, then mix in a splash of sesame oil and a pinch of salt. Set aside.

Slice the avocado and cucumber.

Place one sheet of nori on a flat surface with the rough side facing up.

Using scissors, make a single cut from the center of the sheet to the edge (like cutting halfway through a circle).

Divide the sheet mentally into four squares.

Add the tuna (mixed with Kewpie mayo) to one section.

Add rice to another.

Add cucumbers to the third.

Add avocado to the last square.

Optional: Add a drizzle of sriracha over the tuna.

Starting from one corner, fold each section over the next until you have a compact, layered wrap.