Start by rinsing 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.

In a pot, combine the rinsed rice and 2 1/2 cups of water. Bring it to a boil, then lower the heat to low and cover. Allow it to simmer for about 18-20 minutes.

While the rice cooks, mix the drained tuna, 2 tablespoons of mayonnaise, 1 teaspoon of soy sauce, and a pinch of salt in a bowl. Adjust seasoning as needed and set aside.

Once the rice is cooked, take it off the heat and let it sit, covered, for about 10 minutes. Fluff the rice with a fork and gently allow it to cool.

Wet your hands slightly to prevent sticking. Take a small portion of the rice, about the size of a golf ball, flatten it in your palm, place a teaspoon of the tuna mixture in the center, and mold the rice around the filling to form a ball.

Cut the nori sheets into strips or squares, and wrap them around the rice balls.

These rice balls can be served immediately or stored in an airtight container for later.