Sushi rolls with tuna

Rinse the rice in a sieve. Let the rice stand for 10 minutes in a pan with a thick bottom. Add the water and bring to the boil.

Cook with the lid on the pan 2 min. On high, 5 min. On medium and 12 min. On low heat.

Turn off the heat, remove the lid from the pan, cover the pan with a clean tea towel, put the lid on and let stand for 15 minutes.

Heat the vinegar, sugar and salt in a saucepan and stir until the sugar and salt have dissolved. Allow to cool.

Spoon the rice in a low bowl. Sprinkle the dressing over it. Shovel and fan cool with a fan or newspaper.

Cut the tuna into slices of ½ cm wide, brush each slice thinly with the wasabi.

Pack the bamboo mat with cling film. Place a nori sheet on the mat. Cover with ⅓ of the rice, keep a strip of 2 cm at the top.

Place ⅓ of the tuna in the middle of the rice and ⅓ of the lamb next to it. Roll up with the mat. Cut the roll into 8 pieces.

Make even more roles. Serve with the soy sauce.