Ingredients

• 1/2 sheet toasted nori
• 1/3 cup cooked sushi rice
• 1 ounce very fresh sashimi-grade tuna
• 2 tablespoons tobiko (flying fish roe) (optional)
• 2 pieces peeled English cucumbers ((3 inch matchstick pieces)
• 2 pieces ripe avocados ((3 inch wedges)
• 1/2 tablespoon toasted sesame seeds
• 1 tablespoon mayonnaise
• 1/2 teaspoon nanami togarashi (Japanese chili pepper, may use hot pepper sauce instead)
• 1 teaspoon wasabi paste (optional)
• 1 tablespoon soy sauce (optional)
• 1 tablespoon grated daikon radish (optional)
• 1 tablespoon wakame seaweed salad, such as Seaweed Salad
• 1 tablespoon pickled ginger (optional)

Instructions

1. Spread a 6x6-inch piece plastic wrap on rolling mat.

2. Sprinkle plastic with toasted sesame seeds.

3. Layer rice on plastic so it is about the same size as the nori.

4. Cover rice with nori (shiny side down).

5. Mix together mayonnaise with nanami togarashi pepper (adjust pepper amount to your taste).

6. Spread nori with spicy mayo.

7. Place tuna, tobiko, cucumber, and avocado on mayo so that it fits edge to edge.

8. Using rolling mat, roll up rice/nori and peel back the plastic wrap as you go.

9. When you reach the end, firmly press, then slice into serving pieces.

10. Serve with wasabi paste, soy sauce, grated daikon, seaweed salad and pickled ginger as garnishes, if desired.