Spicy Mock Tuna Roll

Ingredients:

Directions:

1. Combine the rice vinegar, tamari, sesame oil, agave, ginger, and Sirarcha in a small bowl, whisk to combine. Pour the mixture over the cubed watermelon, stir to combine then cover it and refrigerate until ready to roll.
2. Rinse the rice, place it in a heavy bottom medium stock pot or rice cooker and cook according to package instructions. While the rice is cooking prepare the cucumbers, avocado and assemble the ginger, wasabi and tamari on a serving plate and set aside.
3. When rice is done cooking and has cooled for 15 minutes transfer it to a Japanese Hangiri* bowl, into a large shallow wooden salad bowl, or large pyrex mixing bowl. Use a rice paddle or large spoon to fluff the rice to cool it down.
4. Combine the rice vinegar, agave syrup and salt in a medium measuring cup, stir to blend then pour it over the rice and continue to fold it gently until blended.
5. Prepare a bamboo sushi mat and cover it with plastic wrap.
6. Lay the wrapped sushi mat on a cutting board with the bamboo strips running horizontally in front of you. Lay a sheet of the nori shiny side up on the mat. Place one generous cup of the cooked rice on the nori, spread it evenly all the way to the edges.
7. Place the bowl of watermelon poke alongside the sliced cucumbers and avocado. Use a slotted spoon to arrange a generous 1/4 cup scoop of the poke on the first one-fourth section of the rice covered nori. Lay a few slices of cucumber and avocado along the watermelon. Fold the sushi mat over the filling and gently squeeze it as you roll the mat away from you. Continue rolling the leading edge of the mat away from you until the nori has been completely rolled and the edges sealed.
8. Place the roll seam side down on a cutting board. Use a serrated edge knife and slice the roll every 1-2 inches to create 8 slices per roll. Transfer each piece to a serving plate with pickled ginger, wasabi, and tamari or soy sauce. Serve chilled.
9. *Substitute brown rice with white sushi rice. Prepare white sushi rice by placing the rice in a bowl and cover with water, stir to remove the starch and rinse. Repeat until the water runs clear. Pour fresh water over the rice and let it soak 30 minutes before cooking.
10. **Sushi making equipment can be found at cookware and restaurant supply stores
11. *Note:
12. *Recipe courtesy of [url=http://www.veganculinarymemoirs.com]http://www.veganculinarymemoirs.com[/url].