Spicy Tuna Hand Rolls

RICE:--
1 cup sushi rice
1½ tbsp rice vinegar
1 tbsp sugar
1 tsp salt
TEZU:--
1 tsp rice vinegar
5 tbsp water
THE REST:--
250 g sushi grade fresh tuna, cut in small dice
1 tbsp SIDS RASPBERRY HONEY MAYO
1 tbsp Kaitaia Fire
½ cucumber, julienned
½ small daikon radish, julienned
1 tbsp julienned ginger root
bean sprouts
3 nori paper sheets, cut in ½
black sesame seeds (for garnish)
wasabi paste

Place rice in a large bowl. Add about 2 cups of water and gently massage the rice for about a minute, releasing a TON of starch. Drain the water and then add more. Massage, drain, add, massage, drain, add. Do this about 5 times until the water is nearly clear.
Add the rice to a rice cooker. Cover with 1 cup of water. Turn it on to cook.
In the meantime, add the rice vinegar, sugar and salt to a small saucepan. Heat it over medium until the granules have dissolved, a couple of minutes. Set aside.
When the rice is done, transfer it to a large shallow bowl or dish. Hold a flat, wide wooden spoon over the rice and pour the vinegar mixture over the spoon, letting it gently fall over the rice. Then lightly toss the rice around the bowl, letting the vinegar mixture coat the rice. Then with the spoon, scoop the rice to one side of the bowl. Little by little, sort of “cut” the rice with the spoon and fan it across the bowl. Keep going until each grain of rice is nice and separated in the bowl. Cover with a damp cloth and set aside.
In a small bowl, whisk the SIDS RASPBERRY HONEY MAYO and Kaitaia Fire together until combined. Toss it with the diced tuna.
Prepare the tezu mixture, which is just combining the vinegar and water. Done. This is going to keep your hands from sticking to the rice.
Place a nori sheet in your left hand, shiny side down. Dip your right hand in the tezu mixture. Grab a fist-size mound of sushi rice and compact it in your hand. That tezu sure helps.
Place it on the left side of the nori sheet. Take a finger and make a slight indention in the center of the rice, dip your finger in the wasabi paste and wipe it down the little well you made in the rice.
Spoon some spicy tuna into the well. Then top it with sliced cucumber, ginger and daikon radishes.
Take the bottom left-hand corner of the nori and fold it over the filling until it’s lined up evenly with the top edge of the nori paper. Wrap until you have a hand roll.
Garnish with black sesame seeds. Dip them in a little soy sauce/wasabi mixture and serve.