In a mixing bowl, combine the drained canned tuna, green onions, Japanese mayonnaise, sriracha, and toasted sesame oil. Mash until smooth.

In a small bowl, whisk together tamari, salsa macha, agave, lemon juice, and rice vinegar until smooth.

Soak the spring roll wrappers in cold water for about 15-20 seconds until pliable.

Place a mini nori square on a soaked wrapper, add 3 tablespoons of tuna mixture, cucumber, and avocado slices. Roll tightly, tucking in the sides.

Seal the rolls by pressing the seam down and sprinkle with toasted sesame seeds.

Serve the spring rolls immediately with dipping sauce for optimal flavor.