Place a sheet of nori on plastic wrap.
Cover lower half of nori with thin layer of sushi rice, pressing firmly and
distributing evenly all the way out to the left and right edges.
Rub a pinch of wasabi paste on the nori across the top edge of the rice.
Place strips of tuna, end-to-end, across the center of the rice.
Moisten the upper edge of the nori with a few drops of water.
Starting at the bottom edge, begin firmly but gently rolling the nori cigar
style around the strips of tuna. Continue rolling to the moistened upper edge.
Fold the plastic wrap upward around the sushi roll and squeeze firmly along
the length of the roll to compact the filling and seal the moistened edge of
the nori.
Remove the plastic wrap and cut the sushi roll into 6 uniform pieces. Repeat
the process with the remaining ingredients.
Stand each set of sushi rolls upright on an attractive serving dish and garnish
with a ball of wasabi paste and a mound of pickled ginger.
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