Inside-Out Spicy Tuna and Avocado Sushi Recipe

Rinse rice in a strainer until water runs clear.

Combine rice and water in a saucepan; bring to a boil. Reduce heat to low cover and cook until rice is tender and water is absorbed about 20 minutes.

Combine rice vinegar sugar and salt in a small saucepan over low heat; stir until sugar is dissolved 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.

Mix tuna mayonnaise chile oil sesame oil sriracha sauce and green onion in a bowl with a fork mashing to break up some of the chunks. Leave a few chunks intact for texture.

Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet shiny-side down on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.

Roll up sushi using the rolling mat tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori rice avocado tuna mixture and cucumber.