Put the rice in a small saucepan with 600ml of water. Bring to a boil and cook for 10 minutes or until the water is absorbed and the rice is tender. Stir in the vinegar, cover, and let cool.
Divide the rice among the nori sheets and spread evenly, leaving a 1 cm border at the top and bottom. Place the tuna on the rice, along with the carrot, cucumber, and cream cheese.
Fold the bottom edge of the nori sheets over the filling and roll tightly.
Moisten the top edge with a little water to help seal the roll. Repeat the process to make 4 rolls. At this stage, the rolls can be individually wrapped in cling film and left to cool until ready to serve.
Using a serrated knife, cut each roll into 8 slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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