Prepare the sushi rice by following the recipe link.

Cut the pickled daikon and cucumber into long sticks and set aside.

Prepare the tuna by draining the liquid out of the tuna tin and scoop the tuna into a bowl. Add mayonnaise to the tuna and mix well.

Lay a nori sheet onto a sushi mat and place 1/3 of sushi rice on top and spread it out about 5mm thick.

Lay the fillings on the centre of the rice.

Place a little water on to the larger edge of the seaweed then roll the other side towards it and press down on the fillings as you roll then squeeze tightly.

Repeat for the remaining amount of rice and fillings.

Cut the sushi roll into smaller sizes and serve!