• 300g sushi grade tuna
• Two tablespoons Sriracha
• Two tablespoons Kewpie mayonnaise
• One tablespoon chilli crisp with oil
• One tablespoon soy sauce
• One tablespoon sesame oil
• Cucumber, sliced into thin batons as long as the nori sheet is wide
• Avocado, ditto
• Spring onion, ditto
• Sesame seeds
• Sushi rice
• Nori sheets

Dice the tuna into small cubes. Mix with the Sriracha, Kewpie, chilli crisp, sesame oil and soy sauce. Taste and adjust. If it’s too hot, add more mayo.

Spread about two tablespoons of rice evenly over your nori sheet. About two thirds of the way down the sheet, lay a line of the spicy tuna mix across the sheet, followed by cucumber, avocado, spring onion. Scatter with sesame seeds.

Roll tightly using a sushi mat. I wrap the mat in cling film for easier cleaning. Be bold, and don’t worry too much about leakage – consider it a chef’s treat. Repeat until you have used all your rice and tuna. Slice into rounds using a very sharp knife and served with an extra drizzle of Kewpie and whatever accoutrements you prefer.