Instructions

1. Cook the sushi rice in plenty of water for 10 - 12 minutes on low heat.
2. Mix rice vinegar, sugar, and salt.
3. Let the rice cool and mix it with the vinegar mixture.
4. Cut 1 avocado, the cucumber, and tuna into long strips.
5. Spread a little rice on the seaweed - let it go almost to the edges.
6. Sprinkle with sesame seeds.
7. Carefully turn the seaweed with rice over onto a piece of cling film with a bamboo mat underneath, so the rice faces down.
8. Make a line with chili mayo and distribute tuna, avocado, and cucumber lengthwise.
9. Carefully roll the sushi from one side - remember to do it tightly.
10. Now you need to make avocado slices for topping.
11. Halve the avocado and cut ultra-thin slices without them moving (see video).
12. Gently press the avocado slices so they lay flat.
13. Slide a knife under the avocado strips and place them on top of the sushi roll.
14. Place a piece of cling film over the sushi roll and press well so the avocado is shaped down along the sides.
15. Remove the film and cut the sushi roll into 10 slices.
16. Serve with chili mayo and sesame seeds.