6 toasted nori sheets
1 quantity sushi rice (see notes for recipe)
2 tbs kewpie mayonnaise
425g can tuna in oil, mashed with oil from can
1 Lebanese cucumber, cut into thick matchsticks
Soy sauce, wasabi and pickled ginger to serve
Place one nori sheet, shiny-side down, on a sushi mat. Using slightly damp hands, spread one-sixth of the rice mixture over the nori sheet, leaving a 3cm-wide border at top of sheet. Mix kewpie and tuna together in a medium bowl. Spoon one-sixth of the tuna mixture along the edge facing you, then top with cucumber. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, tuna mixture and cucumber.
Serve sushi rolls sliced with soy sauce, wasabi and pickled ginger alongside.