Tuna Rolls - cooking recipe

Ingredients

3 sheets toasted seaweed (yaki-nori)
1 tbsp rice vinegar
3 cups prepared sushi rice
1 tbsp wasabi paste
7 oz piece sashimi tuna, cut into thick strips
2 tbsp drained pink pickled ginger
1/4 cup Japanese soy sauce

Preparation

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