Sushi - Minnesota Roll (Similar to Spicy Tuna Roll)

Mix the rice and water together in a medium sauce pan. Mine was dusty, so I rinsed the rice until the water was clearer.

Then I emptied the majority of the water out and added my 1 1/2 cups rice back in. The rice was wet, so the total water was in addition to the wet rice.

I brought the rice to a boil, put the cover on and turned the heat to low. I set my timer for 25 minutes.

Mix vinegar, sugar and salt. Let stand while rice is cooking.

Gas stoves cook the water out more quickly. The original recipe called for 25 minutes of simmer. But, mine was pushing dry after 15 minutes.

I scraped what I could from the pan. It wasn't burnt on, just firmly stuck. The rice was tender.

So. I removed from the heat when my rice was tender. I stirred in the vinegar mixture.

Now, it can cool while I prepare my carrots, avocado and tuna.

Vinegar, sugar and salt.

When rice is done, mix vinegar solution with rice, let cool. Rice is not used until cooled.

The rice is very sticky. Some stayed in pan.

Remove peel from avocado. Discard put. Slice Avocado lengthwise. I put my slices on parchment paper to avoid having them stick together.

My tuna was in a frozen chunk, so I put the package into a bowl of water for a couple minutes to thaw slightly. Then, I sliced it into strips.

Plastic wrap, seaweed, rice.

I put the rice on one end of the seaweed wrap.

Place sliced ingredients across on top of each other in a line. I sprinkled sesame seeds across the rice. Top all ingredients with the spicy mayo.

Roll seaweed over the rice tightly, use water to seal the edge when done rolling.

Once rolled and sealed, slice across and lay flat.

Dip in soy sauce.