Directions

1. Rinse rice in several changes of cold water until water runs clear. Drain in colander.

2. Combine drained rice and water in medium saucepan over high heat and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat. Let rest, covered, for 15 minutes more.

3. Combine vinegar, sugar and salt in small bowl, and microwave for 30 seconds. Stir to dissolve sugar and salt.

4. Place cooked rice in large bowl. Sprinkle 1-1/2 teaspoons vinegar mixture over rice and toss gently with wooden spoon or spatula. Continue to add vinegar mixture in three more additions, tossing until rice is coated with mixture and cooled. Cool rice to room temperature before proceeding.

5. Place bamboo sushi mat on work surface, with slats running crosswise. Arrange half of one nori sheet, shiny side down, on mat, aligning long edge of nori sheet with near edge of mat. Lightly moisten hands with cold water, and spread 1/2 cup rice onto nori in even layer, leaving 1/2-inch border on nearest edge. Arrange 1/8 of tuna cubes in thin line on near edge of rice.

6. Beginning with nearest edge, lift up bamboo mat with thumbs, holding tuna in place with fingers, and fold mat over filling so upper and lower edges of rice meet. Squeeze gently but firmly along length of roll, gently pulling top edge of mat away from you to tighten roll. Open mat and roll toward you 1/4 turn, and squeeze gently but firmly to seal border. Repeat steps to form remaining 7 rolls.

7. Transfer rolls, seam side down, to cutting board, one at a time. Dip sharp chef’s knife into cold water, shaking off excess. Slice roll in half crosswise, and cut each half into 3 equal pieces.

8. Serve rolls immediately with wasabi paste, pickled ginger and soy sauce.