Sushi pie

We cook the rice over low heat with plenty of water and a splash of vinegar. For it to look like sushi it has to be pasty and sticky. Let it rest and cool. I do not drain it so that it absorbs all the water.

On the other hand, cut the vegetables and dress them with the juice of half a lemon or lime. If you like it strong, use the whole lemon.

(Tip: put plastic wrap or baking paper to make it easy to unmold in the pan or taper that you use, I have done it in a salad bowl). Put a first layer of rice. Then one of vegetables and another of rice. Then one of tuna. And a last one of rice. All well crushed so that it comes out well. Cover and put in the refrigerator for at least two hours. Unmold and enjoy.