– 6 ounce tuna fillet,without skin
– 1 Japanese cucumber (or 1/2 Western variety,peeled and seeded)
– 4 cups sushi rice,cooked
– 1 tablespoon white sesame seeds,toasted
– 2 sheets nori seaweed
– 1 teaspoon rice vinegar
– 3 tablespoons water
– Bamboo mat
– 1 tablespoon finely grated wasabi horseradish
– 2 teaspoons spicy chili oil
– Sweet-vinegared ginger, well drained, for garnish
Lay a 1/2 a sheet of the nori, shiny side down, on a bamboo rolling mat. Combine the rice vinegar and water in a mixing bowl,and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work.
Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Smear a thin line of the wasabi across the center of the rice, and sprinkle with 1/2 teaspoon of chili oil. Lay 1/4 of the cucumber strips and 1/4 of the tuna slices evenly along the wasabi.
To roll, hold the line of ingredients in place with fingertips, and use thumbs to push up and turn the end of the bamboo mat so that the edge of the nori is lifted up and meets the far edge of the sheet. Correct the shape by gently but firmly pressing the bamboo mat around the roll for about 30 seconds to shape it. Make 3 more rolls.
Use a wet knife to cut each roll into 1-inch rounds. Arrange sushi on a platter or individual plates and garnish with the vinegared ginger.