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Spicy Tuna Hand Roll

yield: 4 total time: 50 minutes

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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