Spicy Tuna Rolls

1½ cups sushi rice (cooked & seasoned)
115 g sashimi-grade tuna
2 tsp Kaitaia Fire
½ tsp sesame oil (roasted)
2 spring onions, cut into thin rounds
1 sheet nori, cut in half crosswise
2 tbsp toasted white sesame seeds
Spicy Mayo:--
2 tbsp SIDS RASPBERRY HONEY MAYO
1 tsp Kaitaia Fire or Kiwifruit Kaitaia Fire

For complete guide to make sushi rice, please check How To Make Sushi Rice.
Make vinegared hand-dipping water (Tezu) by combining ¼ cup water and 1 tbsp rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.
Spicy Mayo: whisk together SIDS RASPBERRY HONEY MAYO and Kaitaia Fire.
Cut the tuna into 6 mm cubes (or you can mince the tuna).
In a medium bowl, combine the tuna, Kaitaia Fire, sesame oil and some spring onion. (save some for topping)
Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
Turn the sheet of nori over so that the rice side is facing down. Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the tuna mixture at the bottom end of the nori sheet.
Grab the bottom edge of the bamboo mat and while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.)
Put a dollop of spicy mayo on top of each sushi and garnish with the remaining spring onion.