Tuna Mayo Sushi

Method

1. Cook 1 cup of sushi rice according to the packet directions, add 3 tbsp sushi seasoning after the rice is cooked. Let the rice cool until warm, not hot.
2. Lay your seaweed with the shiny side down. Spread the rice in a thin layer over the seaweed, leaving a small gap at the top.
3. Spread half the tin of tuna in a line at the bottom of the seaweed/rice. Roll the sushi tightly, stopping just before the gap at the top. Lightly brush the exposed seaweed with water, then continue rolling your sushi and pressing firmly onto the bench to seal the damp seaweed to the rest of the sushi roll.
4. Slice with a wet knife, then enjoy your creation.