This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com.