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Tuna Nori-maki (rolled sushi)
Ingredients:
 
4 large sheets nori (dried seaweed) 
600 g sushi-meshi 
3 ml wasabi (green horseradish paste) 
Fillings 
160 g fresh raw tuna or yellowtail 
cucumber 
strips of omelette flavoured with dashi (Japanese stock), salt and a little sugar 

Method:
 
Lay the nori sheets (each 20 x 18 cm), shiny-side down on a bamboo rolling mat (or clean tea towel) and spread with 250 ml sushi-meshi, leaving a 1 cm border around the edge. 
Spread a little wasabi in a strip down the length of the mixture. 
Place 1 to 3 of the fillings on top of the rice and roll up tightly. 
Leave the roll to rest for 5 minutes and then cut into 2 cm-thick rounds. 
Serve with pickled ginger and soy dipping sauce. 

Recipe From : Ideas May 01, 1997