Spicy Tuna Sushi Roll

Bring the rice water and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes. Let stand covered for about 10 minutes to absorb any excess water. Set rice aside to cool.

Lightly mix together the tuna mayonnaise chili powder and wasabi paste in a bowl breaking the tuna apart but not mashing it into a paste.

To roll the sushi cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori rough side up on the plastic wrap. With wet fingers firmly pat a thick even layer of prepared rice over the nori covering it completely. Place about 1 tablespoon each of diced cucumber carrot and avocado in a line along the bottom edge of the sheet and spread a line of tuna mixture alongside the vegetables.

Pick up the edge of the bamboo rolling sheet fold the bottom edge of the sheet up enclosing the filling and tightly roll the sushi into a thick cylinder. Once the sushi is rolled wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces and refrigerate until served.