INGREDIENTS
| 2 c | sushi rice, cooked |
| 2 | nori sheets |
| 6 oz | sushi-grade tuna, cut into 1/4-inch slices |
| 1/2 | mango, julienned |
| 1/2 | jalapeno, julienned |
| 1 | bowl of warm water |
DIRECTIONS:
Cover sushi mat with plastic wrap. Dip your fingers into warm water. Spread half of the rice on top of sushi mat in an 8 x 8-inch square. Place nori sheet on top of rice. Layer tuna, mango and jalapeño on 1/3 of nori. Roll sushi and close. Repeat. Slice each roll into 6 pieces.
Tuna Mango Jalapeno Roll
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