Add rice and vinegar water to a pot. Bring to a boil stirring. Cover and simmer on lowest setting. Do not stir. Simmer until most of water is absorbed. Turn off heat and leave on burner to finish. Chill rice when done.
Slice avacado, surimi, and tuna thin across the grain.
When rice has chilled, lay a sheet of nori on a cutting board. Spread rice all over. Leave 1 inch on a wide end to seal.
Put a little cheese down the middle. Lay avacado slices and surimi in a row over the top.
Moisten hand with water. Wet bare edge of nori. Roll tightly. Seal with bare moistened strip of nori.
Slice roll into 8 pieces
Arrange on a plate.
Top each one with a sprinkle of panko, then a thin strip of raw ahi tuna. Top with caviar and a drop of Sriracha sauce. Serve with Wasabi lemon wedge and soy sauce.
Serve immediately, enjoy
