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