4 cups sushi rice
4 sheets of nori (dried seaweed)
4 ounces raw tuna (sashimi)

Note: Tuna can be substituted for many other kinds of raw fish, and even flavored with vegetables and other dried food.

1-Cut the tuna into thin and long sticks.

2-Put a nori sheet on top of a bamboo mat (makisu) and spread the sushi rice on top of the nori sheet.

3-Place the tuna (or other choice of filling) lengthwise on the rice.

4-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.

5-Cut the rolled sushi into bite-sized pieces.

This recipe makes 4 rolls