Tuna Avocado Sushi Roll

Start by combining the rice, water, and vinegar in a saucepan over high heat. Gradually decrease the heat to medium-low, cover it with a lid, and let it simmer for 20-25 minutes or until the rice is cooked through and all the liquid has been absorbed. Allow it to rest, covered, for about 10 minutes to ensure any remaining moisture is fully absorbed. Set the cooked rice aside to cool down.

In a separate bowl, gently combine the tuna, mayonnaise, chili powder, and wasabi paste until you have a smooth yet chunky mixture. Be careful not to mash the tuna into a puree.

To assemble the sushi, cover your bamboo rolling mat with plastic wrap for easy cleanup. Place a sheet of nori, with the rough side facing upwards, on top of the plastic wrap. Using your fingers, lightly press a uniform layer of cooked rice onto the nori sheet, making sure to cover it evenly. Arrange about 1 tablespoon of diced cucumber, carrot, and avocado in a straight line along the bottom edge of the sheet. Spread a thin layer of tuna mixture alongside the vegetables.

Take the edge of your bamboo rolling mat and fold it upwards, enclosing the filling within. Roll the sushi tightly into a thick cylinder, applying gentle pressure to form a compact roll. Wrap it in the mat and apply some pressure to compress it tightly. Divide each roll into 6 equal pieces and refrigerate until you're ready to serve.