Ingredients

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together the soy sauce, sesame oil, and sriracha to create the marinade.

3. 3

   Toss the watermelon strips in the marinade until well coated, then arrange them on the baking sheet.

4. 4

   Bake the watermelon for 60 minutes, flipping halfway through, until the liquid evaporates and the texture becomes chewy; allow to cool completely.

5. 5

   While the watermelon bakes, rinse the sushi rice under cold water until the water runs clear.

6. 6

   Cook the rice with the water according to package instructions or in a rice cooker.

7. 7

   Mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the cooked hot rice. Let the rice cool to room temperature.

8. 8

   Place a sheet of nori on a bamboo sushi mat, shiny side down.

9. 9

   Spread about 3/4 cup of seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.

10. 10

    Place the cooled spicy watermelon strips, cucumber, and avocado slices in a horizontal line across the center of the rice.

11. 11

    Lift the edge of the bamboo mat closest to you and roll the nori tightly over the filling.

12. 12

    Seal the top edge with a drop of water and repeat with the remaining ingredients.

13. 13

    Slice each roll into 6-8 pieces using a sharp, wet knife and sprinkle with sesame seeds before serving.