Line a baking sheet with parchment paper. In a medium bowl, mix drained tuna, chopped fennel, pickled jalapeños, lemon juice, mayonnaise and chopped parsley until well combined. Season with salt ...

Next, add about 2 tablespoons of spicy tuna mix down the center of the rice, then roll the nori tightly. Cut the roll into 5 to 6 pieces for serving. Garnish with shichimi togarashi and jalapeno ...