Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear.Combine rice and water in a rice cooker or pot. Cook according to the manufacturer’s instructions. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.Once rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Lay Out the Nori: Place a bamboo sushi rolling mat on a clean surface. Position a sheet of nori shiny side down on the mat.
Spread the Rice: Wet your hands to prevent sticking.Take about ¾ cup of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge free of rice for sealing.
Assembly Steps:
Along the edge closest to you, line up slices of tuna, cucumber, and avocado in a neat row.
Drizzle spicy mayo over the fillings generously to add heat and complexity.
Using the bamboo mat, carefully lift the edge closest to you and start to roll it over the fillings, applying gentle pressure to keep it tight.
Continue rolling until you reach the edge with the empty space.
Lightly dab some water on the edge to seal the roll.
Using a sharp, damp knife, cut the roll into 8 equal pieces.
Clean the knife between cuts for cleaner slices.
Garnish: Sprinkle black sesame seeds on top of the sushi slices.
Optional: arrange on a plate, garnished with a sprig of cilantro or a decorative pickled ginger flower.
Present with pickled ginger, a small dollop of wasabi, and soy sauce for dipping.