Tuna and Avocado Sushi Roll

Step 1

Rinse the 1 cup sushi rice in cold water until the water runs clear. Combine with 1.25 cups water in a pot and bring to a boil, then cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes.

Step 2

While the rice cooks, mix 2 tbsp rice vinegar, 1 tsp sugar, and 0.5 tsp salt in a small bowl until dissolved. When the rice is done, let it rest 5 minutes, then fold in the vinegar mixture and spread the rice on a plate to cool to room temperature.

Step 3

Slice the 4 oz tuna into thin strips and the 1 avocado into thin slices. Have a small bowl of water nearby for dipping your fingers.

Step 4

Place a nori sheet shiny side down on a bamboo mat (or a sheet of plastic wrap). With wet fingers, spread half the rice evenly over the nori, leaving a 1-inch strip at the top edge bare.

Step 5

Arrange half the tuna and avocado in a line across the rice near the bottom edge. Roll the mat away from you, pressing gently to form a tight cylinder, and seal the bare edge with a little water.

Step 6

Repeat with the remaining nori, rice, tuna, and avocado. Slice each roll into 6 pieces with a sharp knife, wiping the blade between cuts. Serve with soy sauce, wasabi, or pickled ginger if you like.

Step 7

Enjoy your homemade sushi rolls immediately, or store in the fridge for up to a few hours.