Easy & Delicious Spicy Tuna Sushi Rolls

Rinse sushi rice under cold water until the water runs clear. Cook rice according to package instructions, using the 2 cups of water. Set aside once cooked.

While rice is cooking, prepare the seasoning for rice. Combine rice vinegar and sugar in a small saucepan and bring to a boil. Once the sugar dissolves, remove from heat and let cool.

Transfer cooked rice to a large mixing bowl and gently mix in the vinegar-sugar mixture, using a cutting motion with a rice paddle or wooden spoon. Be careful not to crush the rice grains. Set aside to let the rice cool down to room temperature.

Drain albacore tuna well, removing as much moisture as possible. In a medium bowl, combine tuna, spicy mayo, minced garlic, and grated ginger. Stir gently until ingredients are evenly mixed.

Place a sheet of nori, rough side up, on a sushi rolling mat. Using wet hands, spread a thin layer of sushi rice over the nori, leaving a half-inch clear at the top.

Place a few slices of cucumber on rice, about one-third of the way from the bottom of the nori sheet.

Spread a quarter of the tuna mixture over the cucumber in an even layer.

Dip a finger in water and run it along the empty top part of the nori to moisten and help seal the roll.

Using the sushi rolling mat to guide you, roll from the bottom, tucking the nori firmly with each turn. Once rolled up, place the seam side down.

Slice the roll into six even pieces, using a sharp knife. Repeat the process with the remaining ingredients, making a total of four rolls.

Serve sushi rolls with soy sauce for dipping.