Ingredients
4
sheets nori (dried seaweed)
1
tbsp. white sesame seeds
1/2
tsp togarashi (chile powder)
1/2
lb. fresh maguro (raw tuna)
Directions
2.
Mix with mayonnaise and togarashi.
3.
Put a nori sheet on top of a bamboo mat (makisu).
4.
Spread sushi rice on top of the nori sheet.
5.
Sprinkle sesame seed on top of the sushi rice.
6.
Put the tuna mixture lengthwise on the rice.
7.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
8.
Press the bamboo mat firmly and remove it from the sushi.
9.
Cut the rolled sushi into bite-sized pieces.
Columbus Restaurants
