Sushi Rolls by Chef Masaharu Morimoto

Gently heat the nori by lightly toasting it over a flame or placing it in a preheated 350 degree oven for 2 minutes.

Place one sheet of nori on a bamboo sushi mat wrapped in plastic, then spread 1/2 cup of the rice over it, pressing down on the rice gently so that it forms an even layer.

Spread a dab of the wasabi along the center of the roll, then arrange the tuna slices lengthwise on top of the rice. Top with the sliced scallions.

Starting with the edge closest to you, begin to gently roll the bamboo mat, pressing down firmly but gently as you roll. Continue rolling, then press the edges of the nori together to form a seal.

Dip a sharp knife in a mixture of water with a splash of vinegar, then cut the roll into bite-sized pieces. Serve with soy sauce and pickled ginger if desired.<