Firecracker Spicy Tuna Roll

Rinse the sushi rice under cold water until the water runs clear. Cook with 2.5 cups water in a covered pot: bring to a boil, reduce to the lowest heat for 15 minutes, then rest for 10 minutes without opening the lid.

Season the hot rice by folding in the combined rice vinegar, sugar, and salt using cutting motions. Fan while folding to cool the rice and create a glossy sheen. Set aside covered with a damp cloth.

Dice the sushi-grade tuna into small, roughly 1/4-inch cubes. In a bowl, combine the diced tuna with Kewpie mayo, sriracha, sesame oil, togarashi, and minced green onion. Fold gently to coat without crushing the fish. Keep refrigerated until ready to roll.

Place a sheet of nori, shiny side down, on a bamboo rolling mat. With wet hands, spread a thin layer of sushi rice over the bottom two-thirds of the nori.

Arrange a generous line of the spicy tuna mixture across the center of the rice. Add cucumber strips alongside the tuna and sprinkle tenkasu over the filling.

Lift the edge of the mat closest to you and roll forward, tucking the nori over the fillings tightly. Continue rolling until sealed, using gentle pressure to shape a compact cylinder.

With a sharp, wet knife, trim the ends and slice each roll into 8 even pieces. Arrange cut-side up on a plate, sprinkle with sesame seeds, and serve with soy sauce, pickled ginger, and wasabi.