The tastes are kept simple by using fresh tuna and just enough spicy mayonnaise sauce to lift the tuna's flavour. When making hand rolls, buy the highest quality nori (Japanese edible seaweed) you can afford because the nori is such a dominant part of a hand roll's taste and texture. Although nori is sold roasted, we always re-roast the nori just before using it up and refresh its flavours.
- 2 – 3 teaspoons hot chilli mayonnaise
- 1/8 teaspoon hot sesame oil (rayu) or to taste
- 1/4 pound block sashimi grade raw tuna, diced
- 2 sheets nori, reroasted
- 1 cup prepared sushi rice
- soy sauce
- pickled ginger
Prepare the mayonnaise by stirring together the hot chilli mayonnaise and hot sesame oil in a bowl.
Add the diced tuna to the bowl, turning it over to coat it well. Refrigerate the tuna if you are not using it right away.
Cut the nori sheets in half, forming 4X7 inch half sheets.
Place a half sheet of nori in the palm of your left hand, shiny side down. Dip your right hand into a bowl of vinegared water and then tap your fingers on a damp towel to remove excess water. Place about 1/4 cup sushi rice on the nori, toward the top portion of the nori, patting the rice out on a diagonal, from the top area of the nori toward the heel of your palm (see illustration on page 90 of Sushi for Dummies).
Spoon one–fourth of the spicy tuna mixture onto the rice. Fold the bottom left corner of the nori over the fillings and then continue rolling to the right until you have a cone shaped roll. Make 3 more hand rolls, following these instructions. Serve immediately with soy sauce as a dipping sauce, and pickled ginger to cleanse the palate.