Emeril"S Inside Out Spicy Tuna Roll With Special Sauce

Directions

1. In a small bowl combine mayonnaise, chile paste, warm chile oil, and sesame oil and stir to combine.
2. Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press sufficient rice onto the seaweed to completely cover the seaweed, and press firmly so which rice adheres to seaweed. Turn seaweed over so which rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet.
3. Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so which the roll is hard and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife.
4. Cut roll into 6 or possibly 8 pcs and serve with dollops of sauce spooned on top, or possibly alongside for dipping. Repeat with remaining ingredients.
5. This recipe yields 4 rolls.