4 cups sushi rice, prepared
4 sheets of nori (dried seaweed)
1 Tbsp finely chopped onion
2/3 cup canned tuna
1 Tbsp mayonnaise
Mix chopped onion, tuna, and mayonnaise in a bowl, or mak tuna salad as you like. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Place the tuna salad horizontally on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the sushi roll into bite-size pieces.
* If you prefer it to be spicy, add some karashi mustard in the tuna salad.
Makes 4 rolls.