Instructions

1. Start by rinsing the sushi rice under cold water until the water runs clear to remove excess starch, which will help achieve the perfect texture.
2. In a medium saucepan, combine the rinsed sushi rice and 2 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the water is absorbed.
3. While the rice is cooking, prepare the sushi vinegar mixture by combining the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are fully dissolved, then set aside.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a spatula, being careful not to mash the rice. Allow it to cool to room temperature.
5. Lay a sheet of nori on a bamboo sushi mat, shiny side down.
6. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of the top edge uncovered.
7. Arrange the thinly sliced tuna in a row across the center of the rice, adjusting the amount to your taste.
8. Using the bamboo mat, roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge of the nori by brushing it with a little water.
9. Repeat the process with the remaining nori, rice, and tuna until you have made all your rolls.
10. Using a sharp knife, slice each sushi roll into bite-sized pieces. Clean the knife with a damp cloth between cuts for clean edges.
11. Serve the tuna sushi rolls with soy sauce, wasabi, and pickled ginger on the side for dipping.