Japanese Spicy Tuna Roll

Ingredients:

Half sheet of Nori seaweed

Fresh tuna, sliced

1 1/2 tsp Sichimi Togarashi ("7 flavors chillies")

Sesame chillie oil

Prepared sushi rice

Wasabi

Soy sauce for dipping

Pickled ginger, for garnish

Cooking Instructions:

Cut tuna into 1 inch thick slices. Rub tuna with about 1 1/2 tsp of the Sichimi Togarashi and allow to marinate. Coat very lightly with oil only after marinating with the spice first, otherwise the oil will act as a barrier, preventing the spice from seasoning the tuna. For a slightly milder roll, use sesame oil instead of the sesame chillie oil. Place the half sheet of nori on the rolling mat. Spread a thin layer of rice onto the sheet, leaving a small space uncovered at the ends. Layer tuna in the center of roll. Holding the filling in place, begin rolling away from you, using the mat. Turn the roll over and seal the uncovered nori section to the roll. Use a knife to cut pieces as describe in California rolls.

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