Step 1

Bring a large pot of water to a boil.

Step 2

Using a paring knife, score a small X through the skin on the bottom of each tomato.

Step 3

Add the tomatoes to the boiling water and cook until the skin starts to peel (about 3 minutes). Immediately transfer the tomatoes to a bowl of ice water to chill and stop the cooking process.

Step 4

Once cool enough to handle, use your hands to peel the tomatoes then cut them in half, remove the seeds, and cut them into bite sized pieces.

Step 5

Combine the marinade mixture in a medium bowl.

Step 6

Add the tomatoes to the marinade. Toss to coat, and let marinate for at least 30 minutes.

Step 7

Bring rice and water to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes, covered. Remove from heat and let rest while you prepare the remaining ingredients. Whisk vinegar, sugar and salt in a small bowl until the sugar dissolves; drizzle over the rice and stir to combine.

Step 8

Stir together sauce ingredients and set aside.

Step 9

Lay down a sheet of nori on a sushi mat or piece of saran wrap. Spread about ⅔ cup of the sushi rice over the nori, leaving about 1-inch clean on one end.

Step 10

Spread the sriracha mayo across the rice, then top with cucumber, tomatoes and 2 slices of avocado.

Step 11

Roll starting at the bottom and stop when you reach the bare strip at the top. Wet your fingers and run them along the bare edge, then continue rolling until sealed.

Step 12

Using a sharp knife, cut into even pieces, about ¾ inch thick. Serve with additional spicy mayo and soy sauce on the side.