Inside-out Spicy Tuna and Avocado Sushi

Rinse rice in a strainer until water runs clear.

Combine rice and water in a saucepan; bring to a boil.

Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.

Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes.

Pour over rice; stir until rice cools and looks dry.

Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks.

Leave a few chunks intact for texture.

Cover a bamboo sushi rolling mat with plastic wrap.

Lay 1 nori sheet, shiny-side down, on the mat.

Spread a thin layer of rice over the nori.

Layer avocado slices across the rice.

Flip nori sheet so avocado is against the mat.

Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.

Roll up sushi using the rolling mat, tucking in ends with the plastic wrap.

Remove plastic wrap and place sushi roll on a plate.

Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.