Ingredients

- 1 cup of Japanese rice

- 1 tablespoon of sushi vinegar powder

- fresh raw tuna fish (stick shape cut)

- seaweeds (nori)

Cook the rice (here the recipe) and add sushi vinegar powder.
Cut the tuna in thin slices. Please check a size of the seaweed and make the tuna slices long as your seaweed.

Place the seaweed on your bamboo sushi-mat. Wet your fingers with water, so the rice won't attach to your fingers. Bring a ball of rice.

Put sushi rice on the seaweed, and spread the rice. Don't put a lot of rice! Leave 2cm of seaweed without rice on the long side.

Put one slice of tuna on the rice and roll it up like in the pictures! First roll the part with the rice and press it.

Open the sushi-mat, roll again so the seaweed without the rice can close your roll. Press again with your fingers. Open the sushi-mat. Wait a couple minutes to make maki stable

Cut maki to 6-8 pieces, remeber to wet the knife with water while you are cutting it so the rice won't stick on it. Serve cold..