|2 c||sushi rice, cooked|
|6 oz||sushi-grade tuna, cut into 1/4-inch slices|
|1||bowl of warm water|
Cover sushi mat with plastic wrap. Dip your fingers into warm water. Spread half of the rice on top of sushi mat in an 8 x 8-inch square. Place nori sheet on top of rice. Layer tuna, mango and jalapeño on 1/3 of nori. Roll sushi and close. Repeat. Slice each roll into 6 pieces.