Ingredients
- 1/3 cup mayo
- 2 tab. hot chili paste
- 1 tea. hot chili oil
- 1/2 teas. toasted sesame oil
- 4 sheets of nori
- Prepared sushi rice (at least 3 cups cooked rice)
- 1/2 lb. sushi-quality fresh tuna, cut into 1/2 inch wide strips
- wasabi paste
- 2 tab. finely sliced scallions
- 3 tab. toasted black sesame seeds
Preparation
Step 1
In a small bowl, combine mayo, chili paste, chili oil, and sesame oil and stir to combine.
Place 1 piece of nori 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 nori. Turn seaweed over so that the rice side now faces down. Arrange strips of tuna on top of nori, with the tuna strips running vertically in line with the short side of the nori, about 1/3 of the way into the nori.
Spread a small amount of wasabi on tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the nori up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife.
Cut roll into 6 to 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping.