I love sushi, however, I don't like how much it costs nowadays. To that end, I make a lot of my own. One of my favorite, highly customizable sushi rolls (maki), is spicy tuna. Rolled inside out, they are not only visually attractive, but also open up more options for making them just the way you like them.

NOTE:This Instructable assumes you know how to make sushi rice. If you don't, please take the time to review my Fun with Onigiri Instructable to learn how.

Ingredients (makes 4-5 rolls):

2-3 Sheets of nori
3 5oz cans tuna
2 tsp Sriracha sauce
2 tbsp mayonaise
1 handful French's fried onions (optional)
1 julienned carrot (optional)
1 julienned celery stalk (optional)
4 cups cooked sushi rice

Helpful Gear:

Sharp Knife (I don't own a sushi knife, so I use a boning knife)
Silicone Sushi Mat (makisu)*

*Silicone makisu offer many advantages over bamboo. They don't have to wrapped in plastic, are dishwasher safe, and roll more smoothly.

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Step 1: Spicy Tuna

Prepare sushi rice and set aside. Making spicy tuna couldn't be easier. Drain three 5oz cans of tuna. In a bowl, mix the tuna, mayo, and sriracha sauce. I've provided amounts for a lightly spicy tuna. Personally, I like to double the amount of Sriracha, but I tend to like things really spicy.

Step 2: Assembly

Before starting, make sure you have a large bowl of water close by. It will make this entire process much easier. Dip your hands in the water frequently to keep the rice from sticking to your fingers.

Cut the sheets of nori in half, and using a half piece, place it on the mat along the edge closest to you, shiny side up. Using a ball of sushi rice about the size of a baseball and pat flat onto the nori using your fingertips. You don't need to leave any margins around the edges.

Once the rice is spread evenly, flip the nori and rice over and spread spicy tuna along the third of the nori closest to you. At this point I add French's fried onions, you can omit them, or add carrots, celery, or anything else that you like. Just be sure to keep it along the lower third of the nori.

Step 3: Rolling, Rolling, Rolling...

Using a tucking motion, roll the mat over the nori and tuna until you can tuck the edge of the mat under the roll. Gently squeeze along the length of the roll. Untuck the top edge of the mat. Holding the top end of the mat with one hand, and the center of the roll with the other, pull the top of the sushi mat away from you. You should now have perfectly rolled sushi.

At this point, if you want to coat the outside with something, like slices of avocado, or roe, simply place it on top of the roll and then press and roll again with the mat. Another advantage of the silicone sushi mat is you don't need to use plastic wrap to do this.

Dipping your knife in the water for each cut, slice the roll using a gentle, slow, and long sawing motion. Repeat thsi process until you run out of tuna, rice, or both. Plate and enjoy!