Spicy Tuna Maki Roll:
Ash Tuna
Malm Kelp
Sticky Rice
Dragon Pepper
Pearl Ginger
Ala Mhigan Mustard

Prepare Ash Tuna and Dragon Pepper by slicing into strips.
Pull out your bamboo mat and place the Sticky Rice down, making sure it's spread evenly.
Place the Malm Kelp on top of the Sticky Rice, then arrange the Ash Tuna and Dragon Pepper strips in the middle of the Malm Kelp.
Roll maki, making sure to keep even pressure throughout. Slice into 6-8 equal pieces.
Thinly slice the Pearl Ginger and garnish with a dollop of Ala Mhigan Mustard on the side.

(Picture forthcoming, didn't want my idea taken! ^^