Savour the spiciness: Try this easy spicy tuna maki roll

For the sushi vinegar:

Cook all the ingredients on a low flame for 10 minutes but do not let the preparation boil. Then add kombu (dried seaweed) and store it in an air-tight container overnight.

For the sushi rice:

Wash the rice in running water for at least 5 minutes and cook in a rice pot with water and ginger. Keep it aside.

For the tuna tartare:

Cut the tuna into tiny cubes, and mix them with the remaining ingredients.

To make sushi rolls, start by placing a sheet of nori on a flat surface and spreading sushi rice on top. Next, add about 2 tablespoons of spicy tuna mix down the center of the rice, then roll the nori tightly. Cut the roll into 5 to 6 pieces for serving.

Garnish with shichimi togarashi and jalapeno and serve.

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