Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction.

Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).

Cut the tuna into 1/2-inch thick strips.

Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).

Fold the nori sheets in half and split them by hands or using a pair of scissors.

Place half of the nori sheet on top of the bamboo.

Take ¾ cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. Wet your fingers in the tezu* vinegar water to spread the rice in a thin layer. Don't use too much pressure, otherwise you'll make the rice mushy.

Sprinkle with white sesame evenly on top.

Place tuna strips on top of the nori.

Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.

Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.

Once the roll is complete, move the roll to the cutting board and cut them into pieces.