For the shut up sauce: Combine the cilantro, lemon juice, salt, chiles and onions in a blender and mix for 5 minutes until smooth.
For the super 5 star roll: Cover the bamboo mat with a piece of plastic wrap. Place one sheet of seaweed paper onto the bamboo mat. Spread half the sushi rice onto the seaweed paper and press firmly to create an even layer. Turn the bamboo mat over so the rice becomes the outside of the sushi roll. Place half the spicy salmon and cucumbers onto the seaweed paper. Roll the bamboo mat forward, pressing the ingredients together into a roll. Remove the sushi from the bamboo mat/plastic wrap. Place half the seared tuna on top of the roll. Slice the sushi roll into bite-size pieces and cover in the shut up sauce. Repeat with the remaining ingredients.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jorge Sanchez, Hana Sushi Bar
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