How to make it

  • Mix mirin, sushi-su and seseme-oil into the rice and place in refrigerator to chill.
  • Mix chili-oil with the tuna.
  • To make the roll place nori on a flat surface. (preferably a Sushi Rolling Mat)
  • Lay down a thin layer of rice (1/2 inch) leaving a 1 inch strip at the top.(remember, be firm and compress the rice a little but be careful not to tear the nori)
  • Add the tuna in a line about 1/2 inch wide and 1/2 inch deep.
  • Take the nori by the bottom edge and roll slowly.
  • When you get to the end of the rice take some cold water and wet the strip of nori that you left earlier, continue rolling to seal.
  • Cut into fourths and enjoy.

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