1-2 teaspoons Sriracha (depending on spice tolerance)
1/2 pound sushi-grade ahi tuna, cut into a small dice
1/4 teaspoon kosher salt (more to taste)
1/4 teaspoon black sesame seeds
6 toasted nori sheets
1 cucumber, julienned
Handful of Asian mix sprouts
For the dipping sauce:
2 tablespoons ponzu sauce
2 tablespoons soy sauce
sesame seeds or green onion as garnish
Directions
Place the rice in a sieve and rinse until the water runs clear. To a rice cooker, add the rice and water. Set your rice cooker to the "sushi rice" setting (this may vary depending on your rice cooker). Alternatively, you can cook it on the stove-top by adding the water and rice to a small saucepan, covering the pot and cooking until the water is evaporated and the rice is tender. In a small saucepan, combine the sugar, vegetable oil, rice wine vinegar and salt. Cook over medium-low heat until the sugar dissolves. Stir the mixture into the cooked rice; continuing to mix until the rice is thoroughly coated. Allow the rice to cool to room temperature.
In a small bowl, mix together the mayonnaise and Sriracha until the color turns a pale, salmon-like color. Add the ahi tuna, and toss until the tuna is thoroughly coated. Salt to taste. Adjust the Sriracha amount according to your liking; I added an extra squeeze or two because I welcome spice. Sprinkle in the black sesame seeds and toss the mixture once more.
To assemble the hand roll, place a sheet of nori on a flat surface. Dampen your hands (this will make it easier to scoop out the rice) and place a small bit of rice, spreading it evenly on one side of the nori sheet. Top the rice with a spoonful of the tuna mixture, a few pieces of julienned cucumber and a small handful of Asian sprouts.
Roll the hand roll by starting at the lower left hand corner of the nori sheet. Roll up, creating a cone-shape, being sure you're rolling it as tightly as possible so the fillings won't fall out. Repeat the filling and rolling process until all of your hand rolls are assembled.
In a small ramekin, combine the ponzu sauce, soy sauce and top with a dash of sesame seeds or green onion. Serve with hand rolls.
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