Tuna and Avocado Sushi Rolls

Rinse the sushi rice in a fine mesh strainer until the water runs clear. Add the rice and water to a medium saucepan and bring to a boil on high heat.

Once the water is boiling, reduce the heat to low and cover the pan. Cook the rice for 18-20 minutes, or until the water has been absorbed and the rice is tender.

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over medium heat until the sugar dissolves, then remove from heat.

Transfer the cooked rice to a large bowl and add the vinegar mixture. Use a wooden spoon to gently fold the mixture into the rice until it's evenly distributed.

Lay a sheet of sushi nori on a clean surface, with the shiny side facing down. Use wet hands to spread about 1/2 cup of the rice onto the nori, leaving a 1-inch border at the top edge.

Place several slices of tuna and avocado in the center of the rice, and dot it with a small amount of wasabi paste (if desired).

Use your fingers to tightly roll up from the rolling towards the top. Use the border of rice at the top of the nori to seal the roll.

Repeat the process with the remaining ingredients, making three more rolls.

Use a sharp knife to slice each roll into pieces, about 1 inch thick.

Serve the sushi rolls with soy sauce, pickled ginger, and more wasabi paste (if desired).