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Spicy Tuna Roll

INGREDIENTS

half sheet of Nori seaweed
fresh tuna - sliced
1 1/2 tsp Sichimi Togarashi ("7 flavors chillies")
sesame chillie oil
prepared sushi rice
wasabi
soy sauce for dipping
pickled ginger, for garnish

To prevent rice from sticking to mat, wrap mat in clear wrapping paper.

Other ingredients to consider in lieu of tuna slices (omit spices): salmon, cucumber (kappa maki), egg, avacado, the choice is only limit to your imagination.

To prepare:

Cut tuna into 1 inch thick slices
Rub tuna with about 1 1/2 tsp of the Sichimi Togarashi and allow to marinate
Coat very lightly with oil only after marinating with the spice first, otherwise the oil will act as a barrier, preventing the spice from seasoning the tuna
For a slightly milder roll, use sesame oil instead of the sesame chillie oil
Place the half sheet of nori on the rolling mat
Spread a thin layer of rice onto the sheet, leaving a small space uncovered at the ends
Layer tuna in the center of roll
Holding the filling in place, begin rolling away from you, using the mat
Turn the roll over and seal the uncovered nori section to the roll
Use a knife to cut pieces as describe in California rolls

To serve:

Place rolls neatly onto a Japanese flat plate, preferably rectangular in size
Put a small amount of wasabi and some pickled ginger at the side
A small dipping dish for soy sauce should accompany the meal

When cutting sushi, make sure blade is clean so as to not leave rice grains on each sushi. Wipe blade then dip in cold water before starting at each roll.

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