Preheat fryer to 350 F

Working in batches add the plantains to the fryer basket and gently lower it into the oil and cook for 3-4 minutes.

Drain and hold warm.

Thinly slice the plantains

In a large bowl, add rice and cover with lots of water.

Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, rinse the rice several more times, until the water that drains off the rice is almost clear.

Transfer the rice to a colander and let drain for 1 hour, undisturbed.

Transfer the rice to a rice cooker, add the water, cover and cook as directed.

While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat.

Add sugar and salt and stir until dissolved. Allow to cool to room temperature.

When rice is done, allow cooked rice to remain in rice cooker for 10 minutes.

Transfer rice to a large shallow mixing bowl, so that rice forms a mound in the center of the bowl.

Using a diagonal slicing motion, gently cut into rice with a wooden paddle, and pour cooled vinegar mixture over top of rice.

"Cut" rice several times to evenly distribute vinegar mixture, then allow to cool.

Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence.

When rice has cooled to body temperature, it is ready to use for sushi rolls.

Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.

Combine all ingredients in a small saucepot and bring to a simmer.

The glaze will have the consistency of syrup.

Place 1 piece of toasted seaweed on top of a sushi roller, with the short end closest to you.

Using lightly wet fingers, press enough rice onto the seaweed to completely cover the nori, and press firmly so that rice adheres to the nori.

Turn over so that rice side now faces down.

Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about ⅓ of the way into the nori.

Add cucumber & avocado along the top of the tuna.

Be careful not to overfill.

Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact.

Once the roll is completely rolled, shingle the sliced plantains over the roll.

Reposition on sushi roller and press again.

Allow roll to sit for a few seconds before slicing with a sharp, damp knife.

Cut roll into 6 or 8 pieces.