With your bamboo mat rolled flat on your work surface, place a piece of the Nori seaweed sheet on top of the mat.

Scoop about 1 cup of sushi rice on the Nori and spread the rice evenly over the Nori sheet, firmly pressing it down (dip your fingers in the small bowl of water as often as necessary to keep the rice from sticking to your fingers).

Flip the seaweed sheet over so the rice is now on the bamboo mat.

In a small bowl, mix the minced ahi tuna steak, masago, and spicy mayo.

Spread about ¼ of the tuna mixture along the long edge of the nori.

Using the bamboo mat, carefully lift the rice and Nori sheet and tightly roll until the sushi is now the shape of a log.

Sprinkle with tuxedo sesame seeds, if desired.

Slice the roll into 1” pieces, wiping the knife blade clean after every slice so the rice doesn’t stick to the blade.

Arrange the pieces to your liking and drizzle with additional spicy mayo.

Serve with a dollop of wasabi, some pickled ginger, and soy sauce.