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Preparation instructions

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Prepare the sushi rice as described in the recipe. Ensure the rice has body temperature or room temperature.
Cover a sushi matt with cling film.
Cut a nori sheet in half parallel to the visible lines, so that you are halving the longer side.
Put half a sheet in the covered matt and add 1 serving (1/3 cup or 60 g) of rice.
Flatten it down with your damp hands or with a teaspoon you ran under some water. It may seem like it is not enough rice, but you really just want a very thin layer.
Don't cover about 1/2 in or 1.25 cm in the top of the nori sheet.
Add thin strips of tuna at about 1/3 of the rice layer.
Roll up the rice using the matt, pressing tightly as you roll.
Once the roll is almost complete, dampen the edge that's not covered with rice and press it onto the roll to seal it.
Using a sharp knife, cut the roll in half. Align the two halves, cut in half again and then cut each of the quarters in half once more to get a total of 8 pieces per roll.
Repeat with the remaining rice, half sheet of nori and tuna.
Enjoy with soy sauce and wasabi as a starter or as part of a sushi main meal.

Nutrition Facts

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