In a medium bowl, combine the tuna, sriracha, chili oil, sesame oil and 1 tablespoon green onions
Lay the sheet of nori (shiny side down) on a bamboo mat. Spread ¼ cup of sushi rice with your fingers. Wet your fingers first to avoid rice from sticking. Sprinkle the rice with sesame seeds.
Flip the sheet of nori over and add ¼ of the tuna mixture.
Hold the mat with your thumbs and start rolling. Gently squeeze the roll to tighten everything up. This will prevent the sushi roll from coming apart.
With a sharp knife, cut the roll into individual pieces. Keep a bowl of water next to you and wet the knife after each cut. This will prevent the roll from sticking to your knife.
Enjoy!
Recipe by Astro Eater at http://www.astroeater.com/spicy-tuna-roll-recipe/