Rinse the sushi rice under cold water until the water runs clear. Cook according to the package instructions. Once cooked, let it cool and season with rice vinegar, sugar, and salt.

Prepare Fillings

Slice the fresh tuna, cucumber, and avocado into thin strips. Prepare the spicy mayo by mixing mayonnaise with Sriracha to taste.

Assemble Sushi Rolls

Lay a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Add your choice of fillings: for Tekka, use tuna; for Spicy Tuna, add spicy mayo; for New York Yankee, add cream cheese and avocado; for Brad Roll, add cucumber and spicy mayo; for Rock-N-Roll, add tempura flakes; for Miami Heat, add jalapeños; for Crunchy Tuna, add tempura flakes and spicy mayo; for Crazy Tuna, mix spicy mayo and fresh tuna.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.

Slice and Serve

Using a sharp knife, slice the rolls into bite-sized pieces. Serve with soy sauce, eel sauce, pickled ginger, and wasabi.