• In your rice cooker inner pot add in the sushi rice. Rinse and drain a few times until water comes out clean. Add in water for cooking (follow your sushi rice package instructions for recommended amount). Place in rice cooker and cook on “White Rice”. Allow to cook.
• While rice cooks prepare your spicy tuna by adding drained tuna into a bowl with mayonnaise and sriracha, mix thoroughly and cover with plastic wrap and place in fridge until ready to use.
• Prepare your vegetables, as well. Cut peeled carrot in half crosswise, then cut each half lengthwise in half. Evenly cut these quarters into thin matchsticks. Cut your cucumbers in the same way. Set these aside in fridge until ready to use.
• Once rice is cooked allow to cool slightly (15-20 minutes) and then add in sushi rice ingredients and fluff with a rice spatula until ingredients are evenly mixed.
• Prepare avocado right before assembly to prevent browning. Cut avocado in half, remove pit, and scoop out each half by running a spoon along edge of peel. Cut each half into about 9 slices slices.

Sushi Assembly:

• Prepare a bamboo sushi mat* by wrapping in cling film to prevent rice sticking. Start by placing nori sheet shiny side down on mat. Using wet hands (to prevent sticking) place ¼-⅓ cup sushi rice on nori sheet. Spread evenly over nori sheet, wetting hands more if necessary, and adding more rice if needed.
• Flip rice side over (if you want OR don’t to keep rice inside roll) add in filling starting with a few teaspoons spicy tuna near closest edge to you. Lay 3-4 slices avocados on top and then a few sticks carrots and cucumbers in front. Spread filling evenly, lengthwise on sheet.
• Make sure fillings are close to each other. To start rolling bring nori sheet to the edge of sushi mat closest to you. Start with one roll to bring fillings tightly together, unwrap sushi mat, then continue rolling sushi with sushi mat until completely rolled. Press tightly and evenly to shape into even roll. Unwrap roll then wrap one more time to tightly bring roll together.
• Assemble all the rolls then you can cut. To cut, run a sharp knife under water then wipe with damp paper towel to keep it wet (but not dripping).
• On a plastic cutting board cut the sushi roll in half quickly, then cut each half into quarters to get a total of 8 pieces per roll.
• Drizzle with unagi sauce and spicy Mayo (made with a 2:1 Mayo:sriracha ratio) and garnish with sesame seeds (optional). Serve immediately.
• Enjoy!

Notes

• *If you don’t have a sushi mat I found you can use a thick kitchen towel wrapped in plastic wrap to achieve a similar result! Fold towel in half and wrap in plastic wrap. Make sure to press evenly while rolling to give a consistent sushi roll. With a little practice it will work out great in a pinch!