A recipe for a spicy tuna rice sheet roll in shi-shi style

Wash the sushi rice in a bowl with water, mix with your hands and filter. Repeat the operation several times until the water is almost clear.

Cook the rice with 100 grams of water and 1/8 teaspoon of salt until it is soft and sticky. Cool for a few minutes so that it is comfortable to work with.

Place baking paper on the work surface and spray it very lightly with oil spray.

Place 2 sheets of rice on the paper and sprinkle black sesame on top.

Spread the rice on the rice sheets into a uniform and relatively thin layer.

Mix the tuna with some of the spicy mayonnaise and place in the center.

Add cucumber, carrot, pickled onion and avocado. Sprinkle the rest of the spicy on top.

Roll tightly with the baking paper, like a big sushi roll.

Cut in the middle with a sharp, wet knife and serve immediately.

If the rice sheets feel too hard, you can run a slightly wet hand over them, but do not soak them.

The rice should be sticky but not boiling, so that it holds the roll without tearing the rice sheets.

Do not load too much filling, otherwise it is difficult to close the roll nicely.

If using raw fish, it is important to use fish that is intended for good eating.