Ingredients
Method
1.Fold one sheet of seaweed in half lengthways, parallel with lines on rough side, cut along fold. Place a half sheet, shiny-side down, lengthways across bamboo mat, about 2cm (¾-inch) from side closest to you.
2.Dip fingers in bowl of rice vinegared water, shake off excess. Pick up about ½ cup of the rice, squeeze into oblong shape, place across centre of seaweed. Wet fingers again, then gently “rake” rice evenly from left to right, leaving 2cm (¾-inch) border on far end of seaweed. Build up rice in front of border to form a mound, to keep filling in place.
3.Swipe a dab of wasabi across centre of rice, flattening it out evenly. Place tuna strips, end to end, in a row over wasabi, across centre of rice.
4.Starting with side closest to you, pick up mat using thumb and index fingers of both hands; use remaining fingers to hold filling in place as you begin to roll mat away from you. Roll forward, pressing gently but tightly, wrapping seaweed around rice and filling. With roll seam-side down, gently press it slightly into a square shape
5.Unroll mat, place sushi roll, seam-side down, on board. Wipe very sharp knife with damp cloth, then cut roll in half. Turn one piece around, so that the two cut ends of each half are aligned. Cut rolls together into thirds, wiping knife between each cut, to give a total of six pieces.
6.Working quickly, repeat process with remaining seaweed halves, rice and tuna, using a dab of wasabi with each.
7.Serve tuna rolls with remaining wasabi, pickled ginger and sauce.
For rice vinegared water, add 1 tablespoon rice vinegar to medium bowl of water.
Note
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