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1
Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water.
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2
Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes.
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3
Remove from the heat and let stand, covered, 10 minutes.
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4
Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl.
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5
Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature.
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6
(The rice can be made up to 2 hours ahead; cover with a damp cloth.)
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7
Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl.
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8
Cover and refrigerate until ready to use.
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9
Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper.
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10
Heat a nonstick skillet over medium-high heat until hot.
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11
Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side.
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12
Transfer to a plate and refrigerate until ready to use, or up to 1 hour.
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13
Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat.
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14
Cut each sheet in half with kitchen shears to make 12 rectangles.
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15
Thinly slice the tuna and season with salt.
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16
Lay a seaweed rectangle on a work surface with a long side facing you.
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17
Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left.
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18
Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives.
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19
Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal.
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20
Repeat with the remaining ingredients.
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21
Serve with pickled ginger and more sauce.
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22
Photograph by Anna Williams
