1

Add the reheated rice to a bowl and mix with the rice vinegar and ½ tbsp tamari. Set aside.

2

In a bowl combine the tuna with the remaining tamari, sesame oil and half the sriracha.

3

In a small bowl, whisk together the mayonnaise with the remaining sriracha and set aside.

4

Place a 4” ring mold on a plate and add the rice, followed by the avocado and the tuna. Carefully remove the mold and drizzle with the spicy mayonnaise and additional toppings if using. Enjoy!

5

Substitutions: No tuna: use sushi grade salmon instead. No furikake: use sliced nori and sesame seeds.