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1
Make the Rice: Wash rice well by rinsing 2 to 3 times without breaking the rice.
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2
Cook the rice a rice cooker according the manufacturer's instructions.
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3
While the rice is still hot, transfer it to a bowl and add the vinegar.
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4
Using a rubber spatula or wooden paddle, mix the rice until well coated with the vinegar, slightly cooled and glossy, about 5 to 6 minutes.
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5
Transfer the rice to a parchment paper-lined sheet pan, cover with a tea towel, and let cool for 30 minutes.
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6
To make the Filling: Finely chop the tuna and transfer to a bowl.
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7
In another bowl, whisk together the mayonnaise and Shriracha (add more Shriracha, if desired).
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8
Gently mix together the tuna and mayonnaise mixture.
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9
To make the Sushi Roll: Fold the nori sheets in 1/2 and break them apart.
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10
Working with 1/2 a sheet at a time, lay it on the bamboo mat shiny side-down.
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11
Spread an even layer of rice (not too thick) on the nori, and sprinkle lightly with the sesame seeds.
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12
Flip the nori over, and arrange the tuna mixture across the middle of the sheet, forming a horizontal line.
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13
Put about 20 pieces of kaiware evenly on top of the tuna line (make sure the sprouted ends face towards the ends of the roll, jutting out from the sides).
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14
Roll the nori over the tuna by lifting the near end over the top and rolling to meet the far end; then use the sushi mat to press the roll together.
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15
Repeat to make 4 rolls.
