Directions

• Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook rice according to package instructions and let it cool slightly.
• In a small bowl, mix 1/4 cup rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt until dissolved. Gently fold the mixture into the warm rice. Let cool to room temperature.
• In another bowl, combine 8 ounces of diced sushi-grade tuna, 2 tablespoons mayonnaise, and 2 teaspoons sriracha (or to taste). Mix well to create the spicy tuna filling.
• Place a bamboo sushi mat on a flat surface and lay a sheet of nori (6 sheets) on it, shiny side down. Wet your hands to prevent sticking, and grab a handful of rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.
• Place a few slices of avocado (1 avocado) and a line of spicy tuna filling along the bottom edge of the nori.
• Using the sushi mat, roll the nori away from you, applying gentle pressure to form a tight roll. Seal the edge with a bit of water.
• Repeat with remaining ingredients to make more rolls.
• Using a sharp knife, slice the rolls into 6-8 pieces each. Serve with soy sauce, wasabi, and pickled ginger.

Estimated Total Time

1 hour