Spicy Tuna Sushi Roll in 35 Minutes

Instructions:

1. Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then simmer on low for 15 minutes.
2. While the rice is hot, fold in the rice vinegar, sugar, and salt using a slicing motion with a spatula to avoid mashing the grains. Let the rice cool to room temperature.
3. In a small bowl, combine the diced tuna, Kewpie mayo, Sriracha, sesame oil, and scallions. Stir gently until the tuna is evenly coated and refrigerate until assembly.
4. Place a sheet of nori on a plastic-wrapped bamboo mat. Spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch border at the top.
5. Place a strip of the spicy tuna mixture, julienned cucumber, and avocado strips across the center of the rice.
6. Using the bamboo mat, roll the sushi tightly from the bottom up, applying firm pressure. Dip a sharp knife in water and slice the roll into 8 equal pieces.