- To make the seasoned sushi rice, rinse uncooked sushi rice in cold water several times, then drain. Cook rice according to package directions. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to slightly cool. Season with rice vinegar, sugar and salt. Allow the rice to come to room temperature before assembling.
- Place one of the nori sheets, shiny side down, on a cutting board. Wet your hands with a little water to prevent sticking, then distribute ¼ of the cooled rice onto the nori sheet, leaving about ½-inch space at the top. Layer some of the sliced cucumber and ½ cup of the Korean Spicy Tuna towards the bottom of the roll, then slowly and tightly roll it away from yourself.
- Place a little dab of water across the top of the nori sheet to create a seal and complete the roll.
- Cut the roll in half, then each half into 4 pieces to create 8 pieces total. Repeat the process with the remaining ingredients.
- To serve, garnish the plate with sliced green onion and serve with ponzu sauce or tamari.
Note: For hand-style rolls, cut each nori sheet in half, fill with ⅛ of the cooled rice and layer sliced cucumber and ¼ cup of the Korean Spicy Tuna, then roll into a cone shape.