📖 Instructions

1. Prepare the Sushi Rice: In a medium saucepan, combine sushi rice with water according to package instructions. Usually, it's a 1:1 ratio of rice to water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. This is so important. Don't skip this!
2. Season the Rice: While the rice is cooking, prepare the sushi vinegar. In a small bowl, combine rice vinegar, sugar, and salt. Mix well until the sugar and salt are completely dissolved. Once the rice has rested, gently fold in the sushi vinegar. Be careful not to mash the rice; you want to keep the grains intact. Let the rice cool to room temperature.
3. Prepare the Tuna: Ensure you are using sushi-grade tuna. Slice the tuna into thin, even strips. Set aside.
4. Make the Spicy Mayo: In a small bowl, combine mayonnaise and sriracha sauce. Adjust the amount of sriracha to your spice preference. Mix well. You can add a tiny splash of sesame oil if you're feeling fancy!
5. Prepare the Avocado: Slice the avocado in half, remove the pit, and peel. Cut each half into thin slices.
6. Set Up Your Rolling Station: Place a bamboo sushi rolling mat on a clean, flat surface. Cover the mat with plastic wrap to prevent the rice from sticking.
7. Assemble the Roll: Place a sheet of nori seaweed on the prepared rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving about an inch of space at the top edge of the nori sheet. This space will help seal the roll.
8. Add the Filling: Arrange the tuna slices and avocado slices horizontally across the center of the rice. Drizzle a generous amount of spicy mayo over the tuna and avocado.
9. Roll the Sushi: Using the rolling mat, lift the edge of the mat and fold it over the filling, tucking it tightly. Continue rolling forward, applying gentle pressure to create a compact roll. Once you reach the end, wet the exposed nori edge with a little water to seal the roll.
10. Cut the Roll: Place the roll on a cutting board. Using a sharp, wet knife, cut the roll into 6-8 even pieces. Wetting the knife between each cut will help prevent the rice from sticking.
11. Serve: Arrange the Tuna Temptation Roll pieces on a plate. Garnish with sesame seeds, sliced green onions, or a drizzle of extra spicy mayo, if desired. Serve immediately with soy sauce, wasabi, and pickled ginger.