Wasabi, horseradish paste, optional depending on your heat tolerance
persian cucumbers, julienned, used in cut rolls and handrolls
daikon radishes, julienned, used in cut rolls and handrolls
avocado, diced, used in cut rolls and handrolls
toasted sesame seeds, used in cut rolls and handrolls
mayonnaise
chili oil or Sriracha chili sauce
soy sauce
ponzu sauce, a citrus sauce available at Asian markets and in most Asian sections at the supermarket
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Instructions
Spicy Tuna:
With a sharp knife, chop ahi into small pieces, almost minced. To your own personal taste, add chili oil and mayonnaise. Add to your sushi rolls in Step 4 below.
Cut Rolls:
On a flat surface, lay one full piece of seaweed.
Press one even thin layer of sticky rice over seaweed.
Thinly spread a small amount of wasabi. (Optional)
Layer all of your favorite ingredients on one side of the rice.
If your seaweed is a rectangle, start rolling with the long side nearest to you.
Roll tightly. If you have a bamboo mat, use it to further press the roll once finished.
With a very sharp knife, cut into about 1" pieces.
Enjoy with soy sauce on the side mixed with a tad bit of wasabi (optional).
Handrolls:
Same as above, but with the short end's corner in front of you. Starting at that corner, roll into a cone shape. Finishing with ingredients exposed at the wider open end.
Notes
Gr8 Tip:
Sticky Rice:
If you don't have time to make your own sticky rice, or don't have an Asian market nearby, check with your local Japanese restaurant. You can order a couple of bowls to go. If neither of those options are available, this link could help you make sticky rice at home.
If you don't have an Asian market nearby, ask the butcher at the seafood counter at your supermarket, to cut your fish of choice thin for sushi/sashimi.