Cut the roasted nori sheet in half.

Slice the tuna into 1cm thick strips.

Mix the cooked rice with sushi vinegar in a bowl using a cutting motion.

Place one half of the nori sheet on a bamboo mat and spread half of the seasoned rice evenly, leaving 1cm at the top edge.

Spread half of the wasabi in a straight line across the center, then place half of the tuna strips on top.

Roll the nori tightly from the bottom edge, pressing gently to secure the filling. Repeat to make two rolls.

Let the rolls sit until the nori softens, then cut each roll into two halves and further slice into three equal pieces.