Tuna Sushi

Preparation

1. Place the rice in a bowl with cold water, wash well, and drain. Transfer to a pot and cover with about 1 cup water. Add 1 teaspoon salt, mix well, cover with a lid, and cook for about 15 minutes. Remove from heat and let rest for a few minutes.
2. Warm the rice vinegar with the sugar in a small pan to create a slightly thick liquid. Stir this mixture into the cooked rice, mix well, then press the rice in a damp towel to cool.
3. Remove the strings from the celery stalks and cut lengthwise into thin sticks. Wash, peel, and grate the carrot.
4. Place one nori sheet on a bamboo sushi mat or sheet of plastic wrap, then cover with a thin layer of rice. Use your fingers to spread the rice evenly. To prevent rice from sticking to your hands, wet your hands with cold water first. Spread some cream cheese over the rice, then top with a celery stick, a little grated carrot, and the drained, flaked tuna.
5. Roll up the sheet tightly to form a narrow, evenly-shaped cylinder. Wrap in plastic wrap and refrigerate. Repeat with the remaining nori sheets.
6. Just before serving, cut the sushi rolls into slices using a sharp knife and serve with soy sauce. For added flavor, serve with pickled ginger.