1 hothouse cucumber, sliced
2 tablespoons toasted sesame oil
1 1/2 teaspoons sesame seeds, toasted
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1/2 pound sushi-grade tuna
3 tablespoons mayonnaise
1 teaspoon hot chile paste, such as sambal
2 teaspoons sesame seeds, toasted
1/4 teaspoon toasted sesame oil
2 teaspoons fresh lemon juice
2 sheets of nori
sprouts for garnish
First make the cucumber salad. Toss together the cucumber slices, sesame oil, sesame seeds, lemonjuice, salt, and red pepper flakes in a bowl. Set it aside so that the cucumber has time to absorb the flavors of the marinade.
Cube the tuna and put it into a medium bowl. Add the mayonnaise, chile paste, sesame seeds, sesame oil, and lemon juice and gently fold together.
To assemble the rolls, cut each nori sheet into 4 squares. Put one square on your cuting board but turn it so that it looks like a diamond, with the points at top and bottom. put a spoonfulof tuna in the center and spread it out so that it covers the middle third of the diamond, running from top to bottom points.
Top with a few radish sprouts. Fold the left side over and then the right, like you’re folding a burrito, and seal the nori with a dab of water.
Repeat to make 8 tuna rolls. Serve with sesame cucumbers and eat immediately.