Spicy Tuna Sushi Rolls with Creamy Avocado

1.Rinse the sushi rice under cold water until the water runs clear, then drain.

2.In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.

3.Remove the rice from heat and let it sit, covered, for 10 minutes.

4.In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.

5.In another bowl, combine the diced tuna, mayonnaise, sriracha sauce, and sesame oil. Mix well to create the spicy tuna filling.

6.Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.

7.Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

8.In the center of the rice, place a line of the spicy tuna mixture and a few slices of avocado.

9.Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.

10.Repeat the process with the remaining nori sheets and filling ingredients.

11.Once all rolls are made, use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

12.Sprinkle sesame seeds on top of the rolls if desired, and serve with soy sauce, pickled ginger, and wasabi.