1. Mix the rice with a little sushi vinegar and sesame oil. Drain the canned tuna and mash it. Cut seaweed, pickled radish
2. Mix the rice with the ground seaweed and the tuna meat
3. Fill the mold with half and compact, and fill the center with pickled radish
4. Fill the mold with the other half of the rice, cover tightly, and wrap the cut seaweed on the bottom
5. Put it on a plate and garnish with a little pickled radish
