Spicy Yellowtail Sushi Roll

Rinse rice under cold running water until water runs clear.

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

Lower heat to a simmer and cook for 10 minutes.

Turn off heat and let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.

Combine rice vinegar and sugar; stir until mostly dissolved.

Once rice has finished steaming, fold in vinegar-sugar mixture.

Let rice cool, 15 to 20 minutes.

Place one sheet of nori on a work surface with the shiny side down.

Place 1/4 of the rice on the nori and spread it around evenly from edge to edge, about 1/4-inch thick.

Flip nori over on top of a plastic-covered rolling mat.

Repeat with remaining nori and rice.

Chop yellowtail into 1/4-inch cubes.

Combine yellowtail, mayonnaise, and Sriracha in a bowl.

Place 1/4 of the mixture, along with 1/4 of the cucumber, in a line along one of the short sides of the nori.

Roll the mixture inside the nori using the rolling mat.

Press roll tightly to form a uniform log.

Spread 1/2 tablespoon tobiko in a long thin line across the top of each roll.

Press rolls with rolling mat.

Cover rolls with plastic wrap and press with the rolling mat again.

Using a very sharp, wet, clean knife, cut each roll into 8 even pieces.

Remove plastic wrap, plate, and serve.