Steps

1. Chop up the raw tuna and mix it with the chives. (This will make a negitoro roll)
2. Stone and crush theumeboshi and mix it together with the shiso. (This will make an umeboshi roll)
3. Stir the natto well, mix it with soy sauce. (This will make a natto roll)
4. Each person scoops up enough rice for 3-4 bites (about 60g), places it on a sheet of dried seaweed, adds the topping of their choice and rolls it up to eat. You can roll sushi with salad leaves instead of seaweed, and use other fillings such as tuna mayonnaise, or thinly sliced cucumber and rolled omelette. Server immediately with soy sauce, sushi-gari and wasabi.