TUNA MAKI SUSHI|
(Tuna-Rice Appetizer) Japan
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.)
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
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