Futomaki Sushi Rolls

Directions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, then transfer it to a bowl. While the rice is still hot, mix in the rice vinegar, sugar, and salt. Stir gently to combine and allow it to cool to room temperature.
2. Slice the fresh tuna steak into long, thin strips about 1cm wide.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent the rice from sticking, and spread a thin layer of sushi rice evenly over the nori, leaving a 2 cm border at the top.
4. Arrange a few strips of tuna, cucumber, and avocado in a line across the middle of the rice. Sprinkle a pinch of sesame seeds over the fillings.
5. Using the bamboo mat, carefully roll the nori over the fillings, pressing gently but firmly to form a tight roll. Continue rolling until you reach the exposed border of nori. Wet the border slightly with water to seal the roll.
6. Use a sharp knife to cut the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
7. Arrange the sushi rolls on a plate. Serve with Yutaka soy sauce, Yutaka wasabi paste, and pickled ginger on the side.