Directions

• Make Sushi Rice
• Prepare sushi vinegar by mixing vinegar, sugar and salt in a saucepan. Put the pan on low heat and heat until the sugar dissolves. And then cool it.
• Spread the hot steamed rice into a large plate or a large bowl.
  *Use a nonmetallic bowl to prevent any interaction with rice vinegar. 
  
• Sprinkle the vinegar mixture over the rice and fold the rice with a shamoji (rice spatula) quickly. Be careful not to smash the rice.
  
• Make Sushi Rolls
• Chop the raw tuna into small cubes, and combine with the Chilli sauce, sesame oil and lemon juice in a bowl and mix.
  
• Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup.
  
  
  Place nori sheet on top of the bamboo mat. The nori sheet has a rough side and a smoother side. Place the nori with the rough side facing towards you.
• With your hands or rice spatula still wet (otherwise the rice will stick) spread 1/4 portion of sushi rice along the nori to cover it equally. 
  *Don’t press the rice too much.
  
• When you are done, flip the nori over so now the rice is facing the bamboo mat, and the smooth side of the nori faces you.
• Place 1/4 of the tuna mixture lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.
• Roll up the bamboo mat from the bottom, pressing forward to shape the sushi into a cylinder.
  Sprinkle with roasted sesame.
• Use a sharp and wet knife to cut the roll exactly down the middle. Further slice each half into 3 or 4 portions.
  
• Garnish scallions and enjoy with soy sauce.