Fresno Sushi Roll

Ingredients

Sushi rice

2 cups, uncooked

Rice vinegar

1/4 cup

Sugar

2 tablespoons

Salt

1 teaspoon

Nori sheets

4 sheets

Avocado

1, sliced

Cucumber

1, julienned

Spicy tuna

1 cup (prepared with tuna, mayo, and sriracha)

Fresno chilies

2, sliced

Pickled ginger

for serving

Wasabi

for serving

Soy sauce

for serving

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and mix with rice vinegar, sugar, and salt while it's still warm. Allow it to cool to room temperature.
2. On a bamboo sushi mat or a clean surface, lay a sheet of nori shiny side down.
3. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch at the top edge free for sealing the roll.
4. In the center of the rice, carefully layer slices of avocado, julienned cucumber, spicy tuna, and Fresno chilies.
5. Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure. Use a little water on the top edge of the nori to seal the roll.
6. Once rolled, slice the sushi into bite-sized pieces with a sharp knife, wetting the knife with water to prevent sticking.
7. Serve your Fresno Sushi Rolls with soy sauce, wasabi, and pickled ginger on the side.