Makis with canned tuna and mayonnaise
Rinse the rice several times under cold running water and drain. Place in a saucepan with the water.
Soak for 30 min, then cover and bring to the boil. Cook over low heat for 10 min.
Turn off the heat and leave to rest for 10 min before spreading out in a dish.
Combine the vinegar, salt and sugar in a bowl, pour over the rice and mix gently.
Drain and crumble the tuna into a bowl. Season with salt and pepper and add the mayonnaise.
Place ½ sheet of seaweed on a bamboo mat, then spread the rice over it, and top with the tuna mixture.
Roll up the makis and cut into 6. Repeat the operation.