Ingredients

• 6 ounces sushi grade tuna
• 1/4 cup Spicy Mayo, recipe follows
• 1 sheet of soy paper (Japanese market)
• 3 to 4 (depends on the size) ohba shiso mint leaves (Japanese mint)
• 1/2 avocado, thinly sliced
• 4 slices seedless cucumber
• Handful shredded carrot
• Soy and Wasabi, as condiments
• 1 cup mayonnaise
• 1 teaspoon sambal (Asian market)
• 1 1/2 teaspoons chili oelek (Asian Market)
• 1/2 teaspoon sesame oil
• Pinch ground cayenne pepper

Instructions

1. Cut tuna into 1-inch cubes and place them in a bowl with Spicy Mayo. Mix well. Place soy paper on sushi mat. Lay ohba shiso mint to cover the middle section of soy paper and out both ends for a decorative effect. Layer avocado, tuna mix, seedless cucumber and shredded carrot in that order. Wet the top edge of the soy paper with water. Roll firmly with a gentle pressure over the sushi mat. Take the roll out of the sushi mat and cut into 4 pieces. Serve with soy sauce and wasabi paste.
2. In a bowl, whisk all ingredients together.