I used our rice cooker's sushi setting to make the rice, so I can't speak for those instructions... but we followed everything else in order to make this yummy traditional snack (which I ironically first discovered at the local 7-Eleven's while studying abroad in Beijing!).
For the filling: I used drained canned tuna fish mixed with dashi soup stock and Kewpie mayonnaise (Japanese mayo, and yes, it is different).
I then topped with roasted sesame seeds and wrapped with nori. I don't think you can really go wrong with proportions here: just experiment until you find your nori size preference! My hubby likes less, I like more.
P.S. Using somewhat less than crunchy nori is still okay for this recipe - a definite plus when trying to use up leftover nori from that sushi night a few weeks ago!
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I used our rice cooker's sushi setting to make the rice, so I can't speak for those...