Homemade Sushi Burrito with Canned Tuna

Rinse sushi rice well and add to a pot with about 1 cup of water. Bring to a boil, cover and let simmer for 20 minutes and cool for 10 minutes. Optional: once cooked, add 1 TBS rice vinegar, 1/2 tsp salt, and 3/4 tsp sugar for seasoning. Meanwhile, cut carrot and cucumber into thin slices. Drain can of yellowfin tuna, add to a bowl with mayo, sriracha, sesame oil and mix. Lay a sheet of nori on a sushi mat shiny side down (if you don’t have a mat you can use parchment paper). Add the rice to the nori 3/4ths of the way high, then add the carrot, cucumber, tuna, and avocado. Roll it until you create a sushi burrito, top with sesame seeds and enjoy.