This huge sushi roll is for tuna lovers only.
400 grams cooked rice
2 tablespoons toasted sesame seeds
40cc sushi vinegar
100 grams tuna
1 tablespoon soy sauce
1 tablespoon sesame oil
12 strips takuan (pickled radish)
4 perilla leaves
2 sheets nori
Combine cooked rice, toasted sesame seeds and sushi vinegar to make the sushi rice and set aside.
Cut takuan into thin strips lengthwise.
Combine tuna, soy sauce and sesame oil together in a bowl.
Place a sheet of plastic wrap on top of a makisu (sushi mat). Arrange two sheets of nori on top, with the nori sheets overlapping each other where they connect, using some sushi rice as glue to hold them together.
Keeping 1 centimeter from the outside of the nori free, top off the rest of the nori with sushi rice and smooth out until level.
Place another sheet of plastic wrap on top of the rice. Flip it over so that the nori side is facing up.
Peel off the plastic wrap and place the tuna mixture, takuan and perilla leaves on top.
Roll up tightly and shape with the sushi mat.
Transfer the roll to the refrigerator and chill.
Carefully slice into pieces with the wrap on to help make cutting easier.