Hand-Rolled Spicy Tuna Temaki with Jicama 'Rice'

Ingredients

• 1 lb Sashimi-grade Tuna
• 2 large Jicama
• 8 pieces Nori sheets
• 3 tbsp Kewpie Mayo
• 1 tbsp Sriracha
• 2 tbsp Rice Vinegar
• 2 stalks Green Onion

Instructions

1. 1

   Peel and finely mince jicama until it resembles rice grains; squeeze out all excess moisture using cheesecloth.

2. 2

   Season jicama with rice vinegar and a pinch of salt.

3. 3

   Small-dice the tuna into 1/4 inch cubes.

4. 4

   Mix tuna with Kewpie mayo, sriracha, and chopped green onions.

5. 5

   Toast nori sheets lightly over an open flame for 2 seconds.

6. 6

   Place jicama 'rice' diagonally on nori, top with tuna, and roll into a tight cone shape.

7. 7

   Serve immediately to maintain nori crispness.