Spicy Tuna Roll  
Recipe Number: 1051146413
Contributor: Margie
6 ozs. tuna fillet, without skin chopped into small pieces
1 tsp. Japanese Kewpie (QP) Mayonnaise (or regular mayonnaise, if Japanese mayo is not available)
1 tsp. orange smelt eggs
1/4 tsp. sesame seed oil
Pinch of sesame seeds
1/4 tsp. togarashi (Japanese red, hot chili pepper)or red chile flakes, if togarashi is not available
1/2 tsp. Sriracha Hot Sauce
(If you need to tone spiceness up or down, may add more or less to taste)
1 Japanese cucumber (or 1/2 Western variety, peeled and seeded)Cut into narrow strips about 4 inches long
4 cups sushi rice
1 Tbsp. white sesame seeds, toasted
2 sheets nori seaweed
1 tsp. rice vinegar
3 Tbsps. water
Bamboo mat
Sweet vinegared ginger, well drained, for garnish
Cooking Instructions
Mix the sushi rice with the sesame seeds. Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew). Cut toasted nori sheets in half crosswise.

Lay a 1/2 sheet of the nori, shiny side down, on a bamboo rolling mat. Combine the rice vinegar and water, and moisten your hands with this vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4-inch thick, spreading it to the edges. Lay 1/4 of the cucumber strips and 1/4 of the chopped tuna in the center of the rice.

To roll, hold the line of ingredients in place with fingertips, and use thumbs to push up and turn the end of the bamboo mat so that the edge of the nori is lifted up and meets the far edge of the sheet. Correct the shape by gently but firmly pressing the bamboo mat around the roll for about 30 seconds to shape it. Make 3 more rolls. Use a wet knife to cut each roll into 1-inch rounds. Arrange sushi on a platter or individual plates and garnish with the vinegared ginger.