How to make Tuna Mayo Sushi Roll

Begin with the sushi rice preparation. Wash the rice under cold running water until the water turns clear; this is crucial for the light fluffy texture of sushi rice. I have found that soaking the rice for at least 1 hour after this step enhances its flavor.

In a saucepan, combine the rice with the measured water and let it simmer for about 10-15 minutes until the water is fully absorbed. Remember, sushi rice is as critical as the fillings, so it's important not to rush this step.

In a small pan, heat the vinegar, sugar, and salt and mix until completely dissolved. Pour this over the cooked, still warm sushi rice and mix gently making sure the rice doesn't become mushy. Let the rice cool.

While the rice cools down, make the tuna mayo filling. Mix the canned tuna with the mayo in a bowl, letting it have a creamy texture, with salt and pepper to taste.

Now, let's assemble the sushi rolls. Place a nori sheet on your sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving about 1cm clear at the top. Don't overstuff with rice; this is a common mistake beginners make.

Opt for a handful amount of tuna mayo mixture down the center of the rice. Roll the sushi as tightly as possible from the bottom with the help of the mat. A tip here is to keep a bowl of water nearby to wet your fingers as the sushi rice tends to get sticky.

Finally, slice the sushi roll into manageable pieces with a sharp knife. Sprinkle some sesame seeds on top for added crunch if you like, or serve as is with some soy sauce and wasabi.