Sushi Maki with Tuna

Ingredients:

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Serves 3 - 229 cal per serving
Prep-time: 30 min. - Total-time: 30 min.

Use very fresh tuna for sushi maki with tuna. At the seafood store where you buy the tuna, let them know you like to use the tuna for sushi. Rinse the sushi rice with cold water until the water runs clear. Put the suhi rice in a pot and add the water. Season with sugar and salt; cover and bring to a boil. Reduce the heat to low and let the rice soak for about 20 minutes. Put the sushi rice on a plate and season with rice wine vinegar. Put the nori seaweed sheets with the smooth side down on a bamboo rolling mat or on a clean dish towel. Spread the suhi rice 1/2 cm (about 1/4 inch) thick on the nori seaweed sheets, leaving a small part around uncovered. Add a few drops of water to the wasabi powder and make a paste. Cut the tuna steak in stripes about 1 cm (approx. 1/2 inch) thick. Spread the wasabi paste very thin on the tuna stripes. Put the tuna stripes across on the rice (in the lower third). Wet the uncovered part around of the nori seaweed sheet with water. Roll up the sushi maki with tuna using the bamboo mat. Let stand until the nori seaweed sheets feel soft. Using a Japanese knife or sharp kitchen knife and cut the sushi maki in bite sized pieces. Decorate them on a sushi board. Serve with pickled ginger, wasabi and soy sauce on the side. That allows everyone to season the sushi to his taste.