Spicy Tuna Cucumber Rolls Recipe

2 tbsp Japanese mayonnaise

2 tbsp Marion’s Kitchen Coconut Sriracha, plus extra to serve

1 tsp soy sauce

½ tsp rice vinegar

½ tsp sesame oil

1 large cucumber, peeled into long thin strips

1 small carrot, julienned (optional)

1 spring onion, finely sliced (optional)

1 avocado, thinly sliced

Toasted sesame seeds, for garnish

• Lay a piece of parchment paper or paper towel on your work surface. Arrange the cucumber strips in slightly overlapping layers to form a rectangular sheet (about 20cm x 15cm). Pat dry with paper towel to remove any excess moisture.
• Place the tuna mixture along the bottom third of the cucumber sheet. Layer on the avocado slices and, if using, carrot and spring onion. Sprinkle over some sesame seeds.
• Serve immediately with a drizzle of extra Coconut Sriracha, if you like.