Spicy Tuna Roll Sushi Japanese cooking recipe

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1 sheet nori, seaweed
4 ounces sushi rice
2 ounces sashimi grade tuna, chopped
2 teaspoons scallions, sliced thin widthwise
2 tablespoons fish roe (flying fish egg)
2 tablespoons pickled ginger (optional)
2 tablespoons wasabi (optional)
6 tablespoons soya sauce (optional)
2 tablespoons japanese mayonnaise
2 teaspoons chili sauce

1Place the sheet of seaweed on your working space.
2Take the sushi rice and place on top of the sheet, working it’s way down to cover the whole sheet. (NOTE: it is easier to work with sushi rice if your hands are wet).
3Mix all the rest of your ingredients together, along with the Spicy Sauce.
4Flip your seaweed sheet with the sushi rice on it sushi rice down.
5Place the tuna mixed with the other ingredients in the center of the seaweed.
6Roll the seaweed sheet up and around the tuna and then take a bamboo sheet and make sure the roll is compacted and shaped.
7Cut the roll into 4, 6 or 8 pieces.
8Serve with the ginger, wasabi and soy sauce if desired.

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