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1
Cut one sheet of nori into 5 even strips.
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2
Cut another into four even strips, and set aside one of those 1/4 sheet strips together with the first 5 strips.
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3
Prepare a small bowl of water for wetting your fingers.
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4
Set aside these items together with the ingredients marked with .
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5
Drain the tuna very well, and mix with the mayonnaise.
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6
Spread a layer of the cooked white rice evenly over the sheet of uncut nori, and mix the remaining rice with the ingredients marked with .
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7
Using a sushi rolling mat, fill the 5 nori strips with the pink rice, and roll to make 5 rolls.
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8
(Don't roll into completely closed tubes.
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9
Leave them open a little as shown.)
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10
Spread the tuna mixture onto the 1/4-sheet strip of nori and roll it up tightly.
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11
Set 2 of the rolls of pink rice in the center of the sheet of nori spread with white rice, and then set the tuna roll on top.
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12
Place the remaining 3 pink rice rolls so that the tuna roll is in the center and the pink rice rolls form flower petals around it.
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13
Wrap up the whole roll in the sushi rolling mat, pressing together firmly.
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14
Use a wet knife to cut the roll into slices, and you're done.
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15
There will be a little bit of the pink sushi rice left over, so you can press that into a moistened cookie cutter and then push it out again to form cute shapes.
