Tuna Roll (tekka maki)

1 cup of sushi rice
2 to 3 ounce (55-85 gram) of fresh tuna (142g.)
2 sheet of dried seaweed
small amount of Wasabi

Prepare sushi rice. Prepare sheet of Nori seaweed by cutting in half with scissors (7" x 8" into 7" x 4" sheets). Cut the fresh tuna into same size length as the long side of small nori sheet (7" length). Then cut the tuna into 1/2" strips so they become (1/2" x 7" strips). Use this as the filler in hosomaki. Follow the directions of the hosomaki page.