|
|
TUNA MAKI SUSHI (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 pieces. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com 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. |