Tuna Hand Rolls (Using Canned Tuna)

Step 1: To make the rice: in a saucepan combine the rice and 2 cups of cold water over medium high heat and bring to a boil; stir once; cover and reduce heat to low. Cook for 15-20 minutes or until rice evaporates. Remove from heat and let sit, covered, for 10 minutes.

Step 2: In a cup or bowl whisk together the remainder of the ingredients (vinegar - salt) and stir into rice; cover and let stand until ready to use.

Step 3: To make the tuna: in a bowl combine the next 3 ingredients (mayonnaise - sriracha), whisking until smooth and then add the tuna and the white and pale green parts of the scallion, mixing with a fork to break the large tuna pieces; season with salt. Top with the sesame seeds and the dark green scallion pieces.

Step 4: To assemble the hand rolls: on a platter or table set out the nori and bowls of the cucumber, avocado, kimchi, peas sheets, roe (if using) and rice. Serve with the spicy tuna for making the rolls at the table.

Step 5: To make one rolls: lay a piece of nori, shiny side down and short side facing you in your hand. Spread a thin layer of rice on the bottom third of the nori and top as desired with the veggies and other condiments and full up into a cone or log.