Lay a sheet of nori on a bamboo rolling mat, shiny side down. Put the cooked sushi rice onto the nori and spread to cover ¾ of the nori.
2 sheet Nori
Spread the tuna mixture along the rice.
Using a rolling mat, roll up from the bottom, tightly away from you. Leave a small amount of nori unrolled. Wet this part of the nori with water and finish rolling to seal it.
Cut each roll into 10 pieces.
Notes
This recipe calls for 200g of cooked sushi rice. To make this amount of cooked rice, you will need 70g of raw rice. If you are altering the serving size in the recipe card, divide the amount of cooked rice by 3 to get how much raw rice you will need.
Make sure to wet the knife before making each cut. This prevents the rice from sticking to the knife.
Always place the nori shiny side down on the rolling mat. This is because the rice sticks better to the rough side and it looks better for presentation.
With some nori brands, you might not be able to use water to seal the roll. You can use cooked rice grains as the "glue" instead, just squash a few grains across the nori where you want to seal it.
Make sure the sushi rice is fully cooled before adding it to the nori, as the steam of the hot rice can cause the nori to go soggy.
When handling the rice, use wet hands or a spoon, as it is very sticky.