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Spicy Tuna Hand Roll

yield: 4 total time: 50 minutes
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Ingredients

  • 1 1/2 cups japanese rice short-grain
  • 1 1/2 inches konbu piece, dried sea kelp
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 10 ounces yellowfin very fresh, or bigeye tuna, chopped
  • 1 scallion trimmed and finely chopped
  • 4 teaspoons chile sauce sriracha
  • 4 teaspoons chili oil Asian
  • 2 tablespoons masago smelt roe
  • 4 sheets yaki nori toasted seaweed, halved crosswise
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