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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