1/2 cup jasmine rice cooked
1 Tbsp rice vinegar
1/2 of a Japanese cucumber kyuri, diced
1/2 avocado thinly sliced
1/2 carrot finely grated
1 can 5 ounces Wild Selections Solid White Albacore Tuna in Water
1/2 cup regular mayo
1 1/2 tsp Sriracha or to taste if you like it hotter
Optional: black and white sesame seeds
Blend the mayo and sriracha and set aside.
Cook rice as directed, add rice vinegar at the end while fluffing.
Drain the tuna of all water.
Combine tuna with half of the sriracha mayo, leaving the rest to use at the end.