Fiery Spicy Tuna Rolls with sashimi grade tuna tossed in sesame Sriracha sauce, topped with spicy mayo for that extra oomph!

Spicy Tuna Rolls

INGREDIENTS

• 1½ cups sushi rice (cooked and seasoned)
• 4 oz sashimi-grade tuna (4 oz = 113 g)
• 3 tsp Sriracha sauce
• ½ tsp sesame oil (roasted)
• 2 green onions/scallions (cut into thin rounds)
• 1 sheet nori (seaweed) (cut in half crosswise)
• 2 Tbsp toasted white sesame seeds
• Spicy Mayo (Recipe)

Tezu (vinegared hand-dipping water)

• ¼ cup water
• 1 Tbsp rice vinegar

INSTRUCTIONS

1. Gather all the ingredients.  For complete guide to make sushi rice, please check sushi rice recipe.
   
2. Make vinegared hand-dipping water (Tezu ) by combining ¼ cup water and 1 Tbsp rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.
3. Cut the tuna into ¼" (0.5 cm) cubes (or you can mince the tuna).
4. In a medium bowl, combine the tuna, Sriracha sauce, sesame oil, and some of green onion (save some for topping).
5. Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
6. Turn the sheet of nori over so that the rice side is facing down. Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the tuna mixture at the bottom end of the nori sheet.
7. Grab the bottom edge of the bamboo mat while keeping the fillings sin place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
8. With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.)
9. Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.

https://www.justonecookbook.com/spicy-tuna-roll/