Tuna Sushi Rolls

Method

1. Rinse 2 cups Sushi Rice until water runs clear.Add Rice and 4 cups water to a pot Bring to the boil Simmer for 15mins or until all the water is absorbed
2. Add 3-4 Tablespoons of Sushi SeasoningSpread rice on a flat tray Allow to cool
3. Wet your hands to handle the rice.Using Sushezi Sushi maker put the rice on either side of the SusheziUse the plunger to press down on the rice on each side
4. Add some kewpie mayonnaise and your choice of drained tuna to the grooves in the rice. Close the 2 halves of the Sushezi together and clip it shut.Twist the plunger approx 5 times and then remove the cap
5. Place Yaki Nori on the bench and push the plunger of Sushezi so that the formed rice rollis on the Nori sheet.Roll up the Nori and wet the Nori sheet at the end to.seal the roll.Allow the Nori sheet to soften for 15 minutes before slicing with a sharp knife.
6. Refrigerate and Enjoy!!!