Instructions

1. 1

   Rinse the sushi rice several times until the water runs clear. Bring it to a boil with the water, then cover and steam over the lowest heat for 12 minutes and rest for 10 minutes.

2. 2

   Stir the rice vinegar with the salt, fold it through the warm rice, and let the rice cool to hand temperature.

3. 3

   For the filling, mix the drained tuna with the mayonnaise and soy sauce into a creamy paste.

4. 4

   With damp, lightly salted hands, flatten a portion of rice, place a teaspoon of filling in the center, shape into a triangle and wrap with a strip of nori. Repeat until the rice and filling are used up.