Please Visit Our Sister Sites:

(Tuna-Rice Appetizer) Japan
Sushi Rice:

2 1/2 c. cooked rice
1/2 Tbsp. sugar
2 Tbsp. vinegar
1 tsp. salt
4 sheets (7 x 8-inches)
2 (7 oz.) tuna (200 gms.)
1 cucumber
2 Tbsp. mayonnaise

Prepare the Sushi Rice by sprinkling the vinegar, sugar
and salt over the rice. With a large spoon, mix the rice using
a slicing motion. While you mix, have a helper fan the rice.
Sushi Rice must be cool.
Drain the tuna and mix with the mayonnaise. Cook the
seaweed and drain well. Cut the cucumber in lengths equal in
size to the shorter sides of the seaweed, then cut lengthwise
in half, then in eighths.
Spread half of the Sushi Rice on the seaweed. Flatten
with the back of a spoon. Leave 1/2-inch at the front and 3/4
of an inch at each end uncovered. Place the tuna and cucumber
on the upper 1/3 of the rice. Roll up tightly and press ends
together with your fingers. Cut the pieces in half. Makes 8

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!