Spicy Tuna Roll

Ingredients

• 1½ cups sushi rice, cooked and seasoned
• ¼ cup water
• 2 tsp rice vinegar, unseasoned
• 4 oz sashimi-grade tuna
• 3 tsp sriracha sauce
• ½ tsp toasted sesame oil
• 2 green onions, cut into thin rounds
• 1 sheet nori, cut in half crosswise
• 2 tbsp toasted white sesame seeds, divided
• Homemade spicy mayo, for topping

Instructions

1. Prepare your sushi rice ahead of time. You'll need 1½ cups cooked and seasoned sushi rice, using ¾ cup per roll. Keep the sushi rice covered with a damp cloth at all times to prevent drying.
2. Make the vinegared water (tezu) for dipping your fingers by combining ¼ cup water and 2 tsp rice vinegar in a small bowl.
3. Cut the sashimi-grade tuna into ¼-inch cubes, or mince it.
4. In a medium bowl, combine the tuna, sriracha sauce, toasted sesame oil, and most of the sliced green onions, reserving some for topping.
5. Lay a half nori sheet, shiny side down, on a bamboo sushi mat covered with plastic wrap. Wet your fingers in the tezu and spread ¾ cup sushi rice evenly onto the nori sheet. Sprinkle the rice with 1 tbsp toasted sesame seeds.
6. Turn the nori sheet over so the rice side faces down against the plastic wrap. Line the edge of the nori at the bottom of the bamboo mat. Place half of the tuna mixture in a thin row along the bottom edge of the nori.
7. Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, and roll into a tight cylinder. Lift the edge of the mat and continue rolling forward while keeping gentle pressure. Repeat with remaining ingredients.
8. With a very sharp knife, cut each roll in half, then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. Dip fingers in tezu or cover the roll with plastic to prevent rice from sticking.
9. Top each sushi piece with a dollop of spicy mayo and garnish with the reserved green onions.