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Ingredients
  • 1½ cups sushi rice (cooked and seasoned) (make ahead; see my Sushi Rice guide for instructions)
  • subheading: For the Vinegared Water (Tezu) for Dipping Fingers:
  • ¼ cup water
  • 2 tsp rice vinegar (unseasoned)
  • subheading: For the Sushi Rolls:
  • 4 oz sashimi-grade tuna
  • 3 tsp sriracha sauce
  • ½ tsp toasted sesame oil
  • 2 green onions/scallions (cut into thin rounds; set aside some for the topping)
  • 1 sheet nori (dried laver seaweed) (cut in half crosswise; half sheet per roll)
  • 2 Tbsp toasted white sesame seeds (divided)
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