Spicy sushi salad in a jar

Rinse the rice under cold running water until the water is clear. Let the rice soak in cold water for 30 minutes.

Let the rice drain well and bring to the boil with the water and the salt. Let cook for 10 minutes with the lid on the pan as low as possible.

Put the rice in a wide low bowl and stir in the rice vinegar. Allow to cool to room temperature.

Drain the tuna and mix with the sriracha. Mix the rest of the rice vinegar through the julienne root. Cut the avocado into cubes of 0.5 cm.

Peel the cucumber, remove the seeds with a teaspoon and cut the flesh into cubes of 0.5 cm.

Cut the nori in width as thin strips as possible.

Divide ⅓ of the rice over the bottom of the pots.

Divide half of the nori, all carrot, all cucumber and half of the ginger in succession.

Cover with half of the remaining rice. Divide the rest of the nori, all the tuna, all avocado and all the soybeans.

Divide the rest of the ginger over it and cover with the rest of the rice. Sprinkle with the sesame seed. Store sealed in the refrigerator.