1. Cut tuna into 1 inch thick slices
2. Rub tuna with about 1 1/2 tsp of the Sichimi Togarashi and allow to marinate
3. Coat very lightly with oil only after marinating with the spice first, otherwise the oil will act as a barrier, preventing the spice from seasoning the tuna
4. For a slightly milder roll, use sesame oil instead of the sesame chillie oil
5. Place the half sheet of nori on the rolling mat
6. Spread a thin layer of rice onto the sheet, leaving a small space uncovered at the ends
7. Layer tuna in the center of roll
8. Holding the filling in place, begin rolling away from you, using the mat
9. Turn the roll over and seal the uncovered nori section to the roll
10. Use a knife to cut pieces as describe in California rolls

To serve:

1. Place rolls neatly onto a Japanese flat plate, preferably rectangular in size
2. Put a small amount of wasabi and some pickled ginger at the side
3. A small dipping dish for soy sauce should accompany the meal

To prevent rice from sticking to mat, wrap mat in clear wrapping paper.
When cutting sushi, make sure blade is clean so as to not leave rice grains on each sushi. Wipe blade then dip in cold water before starting at each roll.