Sushi Gulung

Instructions

1. 1Rinse the sushi rice under cold water until the water runs clear, then combine with 2 1/2 cups water in a rice cooker and cook.
2. 2While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
3. 3Transfer the hot rice to a wooden bowl, gently fold in the vinegar mixture, and let it cool to room temperature.
4. 4Place a bamboo rolling mat on a clean surface and cover it with plastic wrap; lay one nori sheet shiny‑side down on the mat.
5. 5Spread a thin, even layer of rice over the nori, leaving a 1‑inch border at the top edge.
6. 6Arrange tuna, avocado, and cucumber strips horizontally across the bottom third of the rice.
7. 7Using the mat, roll the nori tightly from the bottom, applying gentle pressure to shape a firm cylinder.
8. 8Moisten the top border with a little water, complete the roll, and let it rest for 2 minutes.
9. 9Slice the roll into 6–8 bite‑size pieces with a sharp, wet knife, then sprinkle with toasted sesame seeds.
10. 10Serve the maki with soy sauce, pickled ginger, and wasabi on the side.