Spicy Tuna Rolls

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Make the sushi vinegar
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar dissolves, stirring occasionally. Remove from heat and let cool.
3. Season the rice
   Transfer the cooked rice to a large wooden bowl or non-metallic container. Slowly pour the vinegar mixture over the rice while using a rice paddle to gently fold it in. Fan the rice while mixing to help it cool quickly and create a glossy finish. Cover with a damp cloth until ready to use.
4. Prepare the spicy tuna filling
   In a medium bowl, combine the diced tuna, mayonnaise, sriracha sauce, and sesame oil. Mix gently until well combined, being careful not to mash the tuna. Refrigerate until ready to use.
5. Set up your rolling station
   Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap to prevent sticking. Have a small bowl of water ready to wet your fingers when handling the rice. Prepare your fillings (tuna mixture, avocado, cucumber) and have them within reach.
6. Roll the sushi
   Place a sheet of nori shiny-side down on the bamboo mat. With wet fingers, spread about ¾ cup of rice evenly over the nori, leaving a 1-inch strip at the top edge uncovered. Sprinkle some sesame seeds over the rice. Flip the nori over so rice is facing down. Along the bottom third of the nori, arrange a line of spicy tuna mixture (about 2 tablespoons), followed by a few strips of avocado and cucumber.
7. Complete the roll
   Using the bamboo mat as a guide, tightly roll the nori over the fillings, applying gentle pressure as you go. Continue rolling until you reach the uncovered edge of nori. Wet the edge slightly to seal the roll. Gently squeeze the bamboo mat around the roll to firm it up.
8. Slice and serve
   Using a sharp, wet knife, cut each roll into 8 equal pieces. Clean the knife between cuts for neat slices. Arrange on a serving plate with small dishes of soy sauce, wasabi, and pickled ginger. Serve immediately.