I've been practicing my maki rolling in anticipation of two upcoming bluefin tuna fishing trips next week.

These microwaveable rice bowls are great and adding my sumeshi right out of the microwave it produces passable sushi rice.

This was my attempt at a thicker tuna maki after making 3 standard size tuna maki. They turn out delicious but the seaweed ends up getting steamed a little too much from the warm rice and becoming both hard to slice and hard to eat. Should I let the rice cool down further before rolling? I've been going with the same ~95-100 degree temperature that I use for nigiri.