First, make the sushi rice.
Rinse the sushi rice.
In a medium saucepan, bring the water to a boil and add the rice, reduce to a simmer and cover for 20 minutes or according to package instructions.
In a separate microwave safe bowl, heat the vinegar, sugar and salt in the microwave for 1 minute.
Whisk until the sugar and salt are dissolved.
When the rice is cooked, pour the vinegar mixture into the rice and fluff with a fork to mix.
Place one seaweed sheet on a sushi bamboo mat.
Cover the seaweed with a thin layer of rice.
Layer one third of the Tuno and one third of the veggie inclusions evenly over the rice and roll it up tightly.
Repeat with the other two seaweed sheets.
Slice each roll into 6-8 equal pieces.