Cooking Steps

1. 

   Step1:Add a spoonful of sushi vinegar to the rice and stir.

2. 

   Step2:Canned tuna in water to control dry water.

3. 

   Step3:Mince the tuna. Cut the slices of roasted seaweed (leave two pieces). Add 1 / 3 spoon of relish and half spoon of Japanese soy sauce and mix well.

4. 

   Step4:Make a triangle and a spherical rice ball. Stick the pieces of seaweed left behind under the triangle rice ball.