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1
In a small bowl, mix together the tuna, onions, mayonnaise, and chili oil or hot sauce.
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2
Set aside.
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3
Place a bamboo sushi mat on a flat work surface with the slats running horizontally.
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4
Lay a piece of plastic wrap over the bamboo mat.
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5
Place a half sheet of nori on the plastic wrap.
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6
With wet hands, spread about 1/2 cup of the rice over the surface of the nori, leaving about a 1/2-inch of nori uncovered on the furthest edge.
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7
Press and spread the rice firmly but gently, wetting your hands again if needed to prevent sticking.
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8
Spoon a thin line of the tuna mixture down the center of the rice.
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9
Begin rolling the edge of the bamboo closest to you, over the tuna mixture, using the mat to press down on the sushi roll firmly but gently as you roll.
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10
When you get to the raw edge of nori, use your finger to lightly wet the nori, then continue to roll up so its sealed.
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11
The nori should stick to itself when the roll is complete.
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12
Remove the plastic wrap and set the roll aside, covering with a damp cloth while you work to finish the remaining rolls.
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13
Repeat until all of the rice has been used.
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14
Cut the roll in half, then into thirds so each roll results in 6 pieces.
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15
Serve with pickled ginger, wasabi, and soy sauce.
