SPICY BLUEFIN SUSHI

Method

1 Make Tezu by combining the ¼ cup water and 1 tablespoon of rice vinegar in a small bowl. Apply this to prevent the rice from sticking to your hands.

2 Cut the raw Bluefin Tuna into 0.5cm cubes (or you can mince the tuna).

3 In a medium bowl, combine the tuna, Sriracha sauce, sesame oil and a sprinkle of spring onions (make sure to keep some for topping).

4 Lay a sheet of nori, shiny side down, on a bamboo mat. Wet your fingers in Tezu and spread ¾ cup of the rice evenly onto the nori sheet. Sprinkle the rice with sesame seeds.

5 Turn the sheet of nori over so that the rice side is facing down. Align the edge of the nori sheet with the bottom end of the bamboo mat. Place half the tuna mixture at the bottom end of the nori sheet.

6 Take the bottom edge of the bamboo mat, and while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.

7 With a very sharp knife, cut the roll in half and then cut each half into three pieces. Clean the knife with a damp cloth every few cuts.

8 Put a small drop of spicy mayo on top of each sushi and sprinkle with the remaining spring onions.