In a mixing bowl, combine two cans of drained tuna, finely chopped green onion, Japanese mayo, sriracha, and toasted sesame oil. Stir until smooth and well-blended.

In a separate bowl, mix together tamari, salsa macha, agave, lemon juice, and rice vinegar. Whisk until fully incorporated.

Fill a shallow dish with cold water and dip each spring roll wrapper for about 15–20 seconds until soft.

Place a mini nori square in the center of each soaked wrapper. Add three tablespoons of the tuna mixture, followed by cucumber and avocado slices.

Starting from the edge closest to you, roll the spring roll tightly while tucking in the filling.

Place the rolls on a serving platter and sprinkle with toasted sesame seeds if desired.