Spicy Tuna Roll

I really like sushi, so much so I make non raw versions at home, don't get me wrong I love real raw tuna, I just don't just myself making it.  Here is a spicy tuna roll with a crunch, normally the carrot is an avocado, however, I am a big fan of carrots and didn't want to wait for an avocado to ripen for this recipe.

• 2 cans chunk light tuna in water
• 1 tablespoon olive oil mayo
• 2 tablespoons Sriracha
• 1 small lime, juiced
• 1 sliced carrot
• 3 sheets seaweed
• 1 cup medium grain rice
• 2 cups water
• 1 tablespoon sugar
• 2 tablespoons vinegar

1. Drain tuna, I use a metal sieve to let gravity do its thing. 
2. In a medium bowl add tuna, mayo, Sriracha, and lime juice, stir together.
3. Wash, peel, and cut carrot. Cut into thin lengths.
4. Cook rice in 2 cups of water according to package directions; usually boil water, add rice, reduce heat, cover.
5. Add sugar and vinegar to rice. Stir and fan to cool. I used apple cider vinegar without issue, rice wine vinegar is also a good choice.
6. When rice is cool, lay one sheet of seaweed on a bamboo mat, glossy side down. Spoon roughly a cup of rice on top, spreading evenly across, there should be a half inch area at top of sheet lengthwise without and rice. 
7. Spread tuna in one row length wise across the bottom, adding carrot to inner side of tuna.
8. Roll up sushi, starting at bottom, using mat to keep even roll. Set aside, seam side down
9. Repeat process for other two roll.
10. Using plastic wrap, wrap rolls up and place in fridge.  This will chill them and help hold shape.
11. 30 minutes to an hour later, remove plastic wrap.  Using a sharp knife cut roll into 6-8 pieces.
12. Serve with soy sauce, pickled ginger, more Sriracha, and wasabi paste.
13. Enjoy!