Spicy Tuna Sushi Roll

Recipe View Prepare the Sushi Rice: In a saucepan, combine the rice, water, and rice vinegar. Bring to a boil over high heat. (2 minutes)

Recipe View Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been completely absorbed. (20-25 minutes)

Recipe View Let the rice stand, covered, for an additional 10 minutes to ensure all excess moisture is absorbed. This step is crucial for achieving the perfect sushi rice texture. (10 minutes)

Recipe View Transfer the rice to a large bowl and allow it to cool to room temperature. (20 minutes)

Recipe View Prepare the Spicy Tuna Mixture: In a separate bowl, gently combine the drained tuna, mayonnaise, chili powder, and wasabi paste. Be careful not to overmix; you want to break the tuna apart, not mash it into a paste. (5 minutes)

Recipe View Assemble the Sushi Rolls: Cover a bamboo sushi rolling mat with plastic wrap to prevent sticking. Place a sheet of nori, rough side up, on the plastic wrap. (2 minutes)

Recipe View With dampened fingers, evenly spread a thick layer of the cooled sushi rice over the nori, ensuring it is completely covered. (5 minutes)

Recipe View Arrange the Filling: Along the bottom edge of the rice-covered nori, create a horizontal line with the diced cucumber, carrot, and avocado. Next to the vegetables, carefully spread a line of the prepared spicy tuna mixture. (5 minutes)

Recipe View Roll the Sushi: Lift the edge of the bamboo rolling mat and fold the bottom edge of the nori over the filling. Tightly roll the sushi into a compact cylinder, using the mat to help shape and compress the roll. (5 minutes)

Recipe View Compact and Slice: Once the sushi is rolled, keep it wrapped in the mat and gently squeeze to ensure it is tightly compacted. Remove the mat and use a sharp, dampened knife to cut each roll into 6 equal pieces. (5 minutes)

Recipe View Refrigerate the sushi rolls until ready to serve, allowing the flavors to meld and the rolls to firm up. (30 minutes)