Avocado Sushi Rolls

Rinse the [sushi rice] in cold water until it runs clear. Combine the sushi rice (1 cup) and water (1.25 cup) in a pot. Bring to a boil, reduce heat to low, cover, and simmer for mins (15). Remove from heat and let sit, covered, for mins (10).

In a small bowl, mix the rice vinegar (2 tbsp), maple syrup (0.5 tbsp) (or sugar), and salt (0.5 tsp). Gently fold this mixture into the warm rice. Allow the rice to cool to room temperature.

Place a [nori sheet], shiny side down, on a bamboo sushi mat. Wet your fingers and spread a thin, even layer of rice over the nori, leaving a 2.5 cm gap at the top. Arrange slices of avocado (1) and cucumber (0.5 medium) strips horizontally across the center of the rice.

Sprinkle with sesame seeds (2 tsp). Roll the sushi tightly from the bottom, using the mat to help shape it. Dab a little water along the top edge of the [nori sheet] to seal. Repeat with remaining ingredients to make 4 rolls.

Using a very sharp knife, slice each roll into 6 to 8 pieces. Wipe the blade with a damp cloth between cuts for clean slices. Arrange the sushi pieces on a platter. Sprinkle with additional [sesame seeds] if desired. In a small bowl, combine vegan mayonnaise (0.4 cup), sriracha (0.1 cup) and rice vinegar (1 tbsp) for the Bang Bang Sauce. Drizzle the mixed sauce over the sushi and serve with [soy sauce] for dipping.