• 250 g 9 oz) Japanese rice
• 4 sheets nori
• 200 g 7 oz) tuna fillet
• 3 tsp togarashi or furikake spice mix
• 2 tbsp rice vinegar
• 2 tsp caster sugar
• 8 large pieces pickled ginger
• small bunch chives
• 1 carrot or cucumber, julienned
• 1 avocado, sliced into 8
• sesame seeds, to garnish (optional)

Spicy Mayo

• 2 tbsp Kewpie or regular mayonnaise
• 1 tsp yuzu or lime juice
• 1 tbsp hot chilli sauce

Cook the rice according to the manufacturer’s instructions.

Use a pair of scissors to cut the nori in half lengthways so you have eight rectangles.

Slice the fish into 16 pieces, about 1 x 8 cm (½ x 3 inches). Sprinkle with the togarashi so they are covered on all sides.

In a small bowl, mix the rice vinegar and sugar with a pinch of salt. When the sugar has dissolved, pour this over your warm rice and gently mix until it is absorbed and cooled.

To make the spicy mayo, in a small bowl mix the mayonnaise with the yuzu or lime and the chilli sauce. Lay out all the remaining ingredients so you can begin rolling.

Place a heaped tablespoon of the rice on the lower third of one of the nori rectangles. Arrange the rice so it’s at an angle and you can still pick up the corner of the nori paper. Spread a few teaspoons of spicy mayo over the rice, then arrange the pickled ginger, a few chives, two pieces of the fish, the carrot and the avocado next to it. Sprinkle over a few sesame seeds (optional).

Roll the cone up, starting on the right side so that it rolls slightly at an angle. Wet the right corner underneath to seal. Arrange on a serving board or plate and eat soon after making.