Spicy Tuna Roll

• 1 packet Japanese rice vinegar powder
• 5 cups rice Premium Grade Japanese, medium grade, cooked
• 9 ounces sushi grade tuna
• 2 avocados ripe, sliced open lengthwise and sliced into strips
• 1 package seaweed dried, sheets for sushi, using only 4 to 5 sheets
• 1/4 cup scallions finely diced, for garnish
• roasted sesame seeds for garnish
• soy sauce for dipping
• pickled ginger Japanese, for garnish
• wasabi powdered horseradish, for garnish
• 4 tablespoons Japanese Mayonnaise
• 4 teaspoons Sriracha sauce
• 1 teaspoon roasted sesame oil
• 1 teaspoon fresh lemon juice

1. Using your KitchenAid(R) Stand Mixer with the flat beater, place your warm cooked rice into your bowl. Sprinkle in half of the powdered rice vinegar powder and mix together on medium speed (4 or 6) for just a minute or two. Taste and add some more powder as needed.
2. Use the Chef's Knife from your KitchenAid(R) 7pc Professional Series Cutlery Set to cut your fish. Working on a clean, flat cutting board surface, slice your tuna against the grain, in one swift motion, and at a slight angle. Then, dice the tuna slices into 1/4" tiny cubes and place into a medium sized mixing bowl.
3. Once you have the rice and tuna ready, you need to make your spicy mayonnaise mixture. Using a small mixing bowl, add in 4 tablespoons of the Japanese mayonnaise, 3 to 4 teaspoons of Sriracha (depending on how much heat you want), 1 teaspoon of sesame oil and 1 teaspoon of fresh lemon juice. Mix together and set aside. You will use this mixture for your tuna and also as a garnish on top of the roll before serving.
4. Starting with 2 to 3 teaspoons, mix the spicy mayonnaise with your diced tuna. You want to add enough so that your tuna is well coated with the sauce, but not saturated with it. Set aside your tuna.
5. Place the bamboo rolling mat in the center of a clean, flat work surface. Place one dry seaweed sheet on top of your mat and top with 1/2 cup of cooked, seasoned rice. Spread the rice evenly over the top with your fingers. At this step, you can also sprinkle some roasted sesame seeds over the top of the rice, as desired.
6. If you want the rice on the outside of your roll, very carefully lift the entire mat and flip it over so that the rice side is face down on your working surface. If you want the rice on the inside of the roll, simply do not flip, leaving the rice side facing up. Next, lay on a thin row of the spicy tuna and then top with some thin avocado slices (omit the avocado if you'd prefer just tuna). Then, using the bamboo mat on the end closest to you, roll from the bottom up and over the ingredients (like you're rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up and straighten it so that it doesn't get caught in the roll. Continue until you have completed the roll and squeeze together gently again one last time to ensure that the roll is secure. Repeat this process until all of your rolls are finished. For a more detailed look at the sushi rolling process, watch this video.
7. Slice each roll into pieces and plate. You can drizzle the remaining spicy mayonnaise sauce over the top of the rolls and garnish with finely diced scallions and roasted sesame seeds. Serve immediately with Japanese pickled ginger, wasabi and soy sauce, and enjoy!

packet japanese rice vinegar, rice, tuna, avocados, scallions, sesame seeds, soy sauce, ginger japanese, wasabi powdered horseradish, japanese mayonnaise, sriracha sauce, sesame oil, lemon juice

Taken from www.yummly.com/recipe/Spicy-Tuna-Roll-2099283 (may not work)