Tekka maki

Method

1. 1 Cook the rice with a piece of kombu, then mix in a vinegar, sugar, and salt mixture while the rice is still hot.
2. 2 Mix in the vinegar by slicing across the rice, not stirring in a circular motion; stirring will mash the rice grains into a paste.
3. 3 Use a fan to quickly cool the rice down to body temperature, then cover it with a damp cloth.
4. 4 Cut the tuna into 1 cm long strips and keep chilled until wrapping.
5. 5 Cut the seaweed sheet in half, spread the rice thinly leaving a 1 cm edge, then spread wasabi and place the fish stick on top.
6. 6 Roll it into a small tube with a diameter of 3 cm, then cut six slices with a wet knife.