Pat the sushi-grade tuna dry with paper towels. Using a sharp knife, finely mince the tuna into small pieces (or pulse briefly in a food processor for uniform texture). Transfer to a chilled bowl.

Add 2 tablespoons mayonnaise, 1 teaspoon Sriracha, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 tablespoon finely sliced green onion, 1 teaspoon toasted sesame seeds, 1/4 teaspoon kosher salt, and 1/2 teaspoon fresh lime juice to the minced tuna. Mix gently until well combined. Taste and adjust heat or salt if needed. Refrigerate while assembling other components (keep chilled).

Avocado Wraps

Slice avocados in half, remove pits, and peel. Using a very sharp knife or a mandoline set to a thin setting, slice each avocado half into very thin, even slices lengthwise (you want slices thin enough to fold/overlap into a wrap). If you cannot get very thin slices, you can use a vegetable peeler to make thin sheets.

Gently toss the avocado slices with 1 teaspoon lime juice and 1/8 teaspoon salt to prevent browning and season lightly. Lay the slices slightly overlapping on a sheet of plastic wrap or a piece of parchment to form small rectangular 'wraps' about 2.5–3 inches long (enough to hold 1–1.5 tbsp of filling).

Creamy Peanut Dressing

In a small bowl, whisk together 3 tablespoons smooth peanut butter, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon honey, 1/4 teaspoon sesame oil, and 1/4 teaspoon Sriracha (optional). Add 2 tablespoons warm water a little at a time and whisk until the dressing reaches a pourable, creamy consistency. Taste and adjust sweetness, acidity, or heat as desired. Keep at room temperature.

Assembly & Garnish

Portion the chilled spicy tuna into roughly 12 equal portions (about 2/3 tablespoon each) or 8 larger portions depending on desired serving size. Using a small spoon, mound 1–1.5 tablespoons of the spicy tuna near one end of each assembled avocado rectangle.

Carefully fold or roll the avocado slices around the tuna to form a neat little parcel or roll. If using plastic wrap, use it to help tighten the roll gently, then remove the plastic. Place each avocado-wrapped tuna seam-side down on a serving platter.

Drizzle about 1 teaspoon of the creamy peanut dressing over each piece, or serve the dressing on the side for dipping. Sprinkle each piece with a pinch of crispy tempura flakes for crunch and about 1/4 teaspoon tobiko or masago on top. Add microgreens or cilantro and optional cucumber slices to the plate for freshness and presentation.

Serve immediately. Recommend eating within 10–15 minutes of assembly to ensure avocado remains bright and textures are at their best.