Tuna Hand Rolls with Crispy Seaweed

0 Prepare the tuna. Open and drain the Rio Mare tuna, then add it to a mixing bowl. Gently flake with a fork.
1 Mix the filling. Add the scallion whites, Greek yogurt, soy sauce, sesame oil, and sriracha. Stir until creamy and evenly combined.
2 Prep the toppings. Slice the avocado and cut the cucumber into thin julienne strips. Reserve the scallion greens for topping.
3 Assemble the hand rolls. Top each seaweed snack with a small spoonful of tuna, avocado, cucumber, and scallion greens. Make a few at a time so the seaweed stays crisp.
4 Finish and serve. Drizzle with chili oil to taste. Gently fold or cup the seaweed around the filling, or enjoy open-faced. Eat immediately.