Rinse rice in a strainer under water for a minute or two until the water becomes clear. Add rice and slightly over 1/4 cup of water to a pressure cooker, this is the one we use https://amzn.to/2XTlx1f. Cook for 10 minutes and then let it naturally depressurize for another 10 minutes.

In a small bowl, mix 3 tablespoons of mayonnaise with 1.5 tablespoons of Siracha.

Transfer rice to larger bowl. While stirring slowly add the rice vinegar one tablespoon at a time, making sure to fully integrate the vinegar with the rice throughout. Once mixed let sit covered with a cloth for 10 minutes until cooled.

Slice the tuna in to 1/4-ish size piece length-wide. Slice the carrot, and peeled/corded cucumber in to 1/4-ish strips length-wide. We love our Boos cutting board for all of this prep work and can be found here https://amzn.to/2WlWgxl.

Cover the sushi mat in plastic wrap (for easy cleaning). Check out our video, 15.22 minutes in, to see how to do this.

Place a sheet of nori on the sushi mat. Spread (using your hands) the rice on 2/3 of the nori sheet. Place a strip of cucumber, carrot, tuna in the middle of the rice, and a dash of sesame seeds. Using the sushi mat roll the ingredients together to form a roll, see our video at 19.06 minutes in for how we did that. Michael will walk you through it.

Here is a link to the nori sheets we used https://amzn.to/36TF4mx. And we got our sushi mat at a local Japanese grocery store, but a similar one can be found here https://amzn.to/2yYjSix.

Cut the roll in half, then half again, and again all while thoroughly rinsing the knife (it will stick if not rinsed). You will end up with 8 pieces. Plate, styling as desired. Top with a dollop of siracha/mayo sauce and a slice of jalapeno. Enjoy!