For the sushi rice:

1. Add kombu when you’re cooking your rice for extra umami flavor (optional).
2. Refer to your sushi rice vinegar instructions for the rice to vinegar ratio (mine was 5 tbsp sushi vinegar for 2 cups of uncooked rice).
3. Gently fold the sushi vinegar into the rice. (Do it gently so you don’t squish the cooked rice).
4. Add salt or sugar if preferred (optional).
5. Set aside.

Preparing the nori sheets and sushi rice:

1. Cut the nori sheets into half.
2. Place one sheet on top of the makisu (or sushi mat).
3. Spread a thin layer of sushi rice on top of the nori sheet.
   
4. Smear wasabi on top of the rice (optional).
5. Repeat this procedure as many times as you need.

Preparing the filling- Tuna (Tekkamaki):

1. Cut the tuna into long, thin strips (about ¼ – ½-inch thick).
   
2. Place a strip of sliced tuna on top of the rice.
3. Place shiso leaves on top of rice and tuna (optional).
4. Using the makisu (sushi mat), gently, but firmly roll up the sheet until it looks like a tube.
5. Using a wet, sharp knife, cut up the tuna maki rolls into smaller parts like so:

Kappamaki (cucumber maki):

1. Cut the cucumbers into long, thin strips.
2. Place sliced cucumbers on top of the rice.
3. You can sprinkle some toasted sesame seeds on top of the rice, but it’s optional.
4. Using the makisu (sushi mat), gently, but firmly roll up the sheet until it looks like a tube.
5. Using a wet, sharp knife, cut up the sushi rolls.

For the natto-onion mixture

1. Empty the 3 natto packets into a bowl
2. Add in the tare(the seasoning that comes with the natto)
   Note: If your natto packets don’t come with tare, just use regular soy sauce.
3. Add in some finely-chopped green onion (the amount depends on your preference).
4. Mix together.
5. Smear the natto-onion mixture on top of the rice
6. Using the makisu (sushi mat), gently, but firmly roll up the sheet until it looks like a tube.
7. Using a wet, sharp knife, cut up the sushi rolls.