Easy sushi rice: Put rice and water in rice cooker according to cooker instructions. Sprinkle in a tiny bit of sugar and soy sauce. Cook as directed. Yellowfin or Bluefin tuna: Take the tuna out and wrap in QUALITY paper towels. Let sit at room temperature while the rice is cooking. When the rice cooker switches from "COOK" to "WARM", unwrap tuna. Unplug the cooker. (At this point, sprinkle your rice, in the cooker with a little bit of seasoned rice vinegar and stir...) Coat tuna with sesame oil. Roll in: 1 T finely chopped lemon rind (dark yellow part only) 1 T cracked black pepper 2 t ground cumin. Heat 3 T peanut oil in a pan to near smoking. Place tuna in pan, count 20, roll to the other two sides (tuna fillets are generally triangle shaped). Turn heat OFF, roll again until desired done-ness. Do not over cook. Put tuna on a cutting board, and slice thin with a fillet knife. Dish out rice. Lay on slices of tuna. If you have an Nori (japanese sushi seaweed sheets) shread and sprinkle over tuna. Serve with soy sauce and fresh wasabi, in dipping bowl. A fresh salad of sliced japanese cucumber with jalapeno, marinated in seasoned rice vinegar and chilled over night, is an excellent side. Enjoy!