Black Bean and Avocado Sushi Rolls with Spicy Mayo

**Prepare the Sushi Rice:** Rinse the sushi rice under cold water until the water runs clear. Cook rice according to package directions or in a rice cooker. If using a saucepan, combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Let the rice sit, covered, for 10 minutes.

**Season the Rice:** In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves. Gently fold the mixture into the cooked rice until evenly distributed. Allow the rice to cool slightly.

**Prepare the Black Beans:** In a bowl, combine the rinsed and drained black beans with chili powder and cumin. Mix well.

**Make the Spicy Mayo:** In a small bowl, whisk together the mayonnaise and sriracha until well combined. Adjust the amount of sriracha to your desired level of spiciness.

**Assemble the Sushi Rolls:** Place a sheet of nori on a sushi rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving about an inch of space uncovered at the top edge.

**Add the Filling:** Arrange a line of black beans, avocado slices, and cucumber strips across the rice, about 1/3 of the way up from the bottom edge.

**Roll the Sushi:** Using the sushi mat, carefully roll the sushi tightly, starting from the bottom edge. Moisten the top edge of the nori with a little water to seal the roll.

**Cut the Rolls:** Using a sharp knife, slice the sushi roll into 6-8 pieces. Wet the knife between each cut to prevent sticking.

**Serve:** Arrange the sushi rolls on a plate. Serve immediately with spicy mayo dipping sauce and soy sauce.