Sushi Rolls

• 1 piece of very fresh tuna fillet, about 200 g, skinned
• 4 sheets

Cut the tuna crosswise into strips, each 1 cm wide. If the nori is not labelled “yakinori” - pre-toasted - hold each sheet with tongs and wave one side over a gas flame for a few seconds until crisp.

Place a rolling mat flat on the work surface and put a sheet of nori on top, close to one of the short edges of the mat. Dip your fingers in water mixed with a dash of rice vinegar,