Japanese Sushi

Procedure:

1. Cut Roasted Seaweed in half (4 x 7 1/2″ or 10 x 19cm). Cut tuna into 1/2″ (1cm) thick pieces and 7 1/2″ (19cm) long. Cut cucumber into the same size, cutting out seeds. (It’s OK not to have one 7 1/2″ long piece, just add pieces together to make the total length.)
2. Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed’s long sides close to the front edge of the sushi mat (the edge near you). Spread about 1/4 cup sushi rice on the seaweed leaving a 1″ (2.5cm) space along the far edge of the seaweed. Place tuna or a cucumber strip on the middle of rice. Holding the filling down, roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. Remove the roll from the mat.
3. Cut a roll into 8 pieces. Serve with soy sauce and Wasabi.