Maki

Preparing the rice:

1. 1Wash the sushi rice until the water runs clear, then drain it.
2. 2Put the rice, half of the kombu, and the water in a rice cooker and cook.
3. 3Mix the rice vinegar, the second half of the kombu, the salt, and the sugar.
4. 4Stir well until the salt and sugar are fully dissolved.
5. 5Once the rice is cooked, transfer it to a large bowl.
6. 6Evenly distribute the sushi rice seasoning over the rice, gently stirring with a cutting motion to make sure every grain is seasoned.
7. 7Put the seasoned rice back in the pot (or keep it in the rice cooker on the "keep warm" setting), and cover it with a damp cloth to prevent it from drying out.

Preparing the spicy mayonnaise:

1. 8Mix the Kewpie mayonnaise, ketchup, Tabasco sauce, and chili powder.

Preparing the maki:

1. 9Cut the fish and cucumber into sticks.
2. 10Cut the avocado into thin slices.
3. 11Place a sheet of nori on a bamboo mat, shiny side down.
4. 12Spread a thin layer of rice over the nori, leaving a free space of about 2 cm at the top edge.
5. 13Place a little wasabi in the center along the length of the rice.
6. 14Then place the ingredients of your choice in the center of the rice.
7. 15Roll the sushi using the bamboo mat to compress and shape it.
8. 16Remove the bamboo mat, then cut the sushi roll into six to eight pieces.
9. 17Repeat with the remaining ingredients.
10. 18Serve the sushi with soy sauce for dipping.