Tuna Maki

Cut the tuna with a sharp knife into strips 1.5 cm wide and about 5 cm long. Carefully cut the nori leaves once widthwise with kitchen scissors. Roll out a bamboo mat and place half a nori sheet on it. Cover with sushi rice about 0.5 cm thick, leaving 1 cm free at the top edge. From right to left down the middle, thinly spread some wasabi with your fingers and place a strip of tuna on top. Start rolling up at the bottom (where the rice is). Shape the mat so that the roll is rectangular to prevent the nori leaves from breaking. Press lightly on the bamboo roll. Remove bamboo mat and prepare the remaining maki rolls in the same way. Briefly wet the knife blade with cold water and cut the rolls into six equal pieces. Arrange the makis on a plate or sushi platter and garnish with wasabi and ginger. Serve with soy sauce.

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