Spicy Tuna Roll

1. 1

   In a small bowl, mix together tuna with mayonnaise and red pepper sauce.

2. 2

   Cut nori sheet in half and place it on bamboo mat, shiny side down.

3. 3

   Dampen your fingers in water.

4. 4

   Spread a thin layer of sushi rice over the seaweed, do not cover completely.

5. 5

   Leave a 1-inch margin at the ends uncovered to seal the roll.

6. 6

   Lay 2 tablespoons spicy tuna across rice.

7. 7

   To roll; slowly fold the end of the mat closest to you over the filling and tuck it in.

8. 8

   Use medium pressure to create a compact tube.

9. 9

   Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down.

10. 10

    Using a wet, sharp knife, slice the roll in half then into 6 equal pieces.

11. 11

    Garnish with radish sprouts.

12. 12

    Serve with wasabi, soy sauce and pickled ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.