Directions: Combine the vinegar, mayonnaise, sesame oil, tuong of sritachah in a bowl. Add the tuna and combine. Spread the cooked rice onto the seaweed sheet. Add a touch of wasabi mustard to taste. Spread the tuna mixture over the wasabi. Next add the avacado. Roll with a bamboo sushi roller and slice into pieces. Cover tops with the fish roe and garnish with sesame seeds. Serve with wasabi and soy sauce.