| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
California |
Seafood |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Rice |
| 2 |
c |
Water |
|
|
Nori (seaweed) |
| 1/3 |
c |
Rice vinegar |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ds |
MSG |
| 1 |
c |
Mayonnaise |
| 4 |
ts |
Honey |
| 4 |
ts |
Toasted sesame seeds |
| 1 1/2 |
ts |
Sesame oil |
| 1 |
cn |
Tuna; drained |
| 2 |
tb |
Sugar |
| 2 |
tb |
Shoyu |
|
|
Imitation crab sticks |
|
|
Cucumber |
|
|
Takuan |
INSTRUCTIONS
SESAME SAUCE
TUNA
OTHER TOPPINGS
Cook rice in water in rice cooker. Combine vinegar, sugar, salt and MSG in
saucepan. Bring to a boil; cool. Pour over rice, mixing lightly, only
enough to flavor rice. Mix mayonnaise, honey, sesame seed and sesame oil
together. Mix tuna, sugar and shoyu (soy sauce) together; simmer 5 minutes.
Spread rice on nori, followed by sesame sauce. Place tuna and other
ingredients as desired on rice. Bring ends of nori together or roll one end
of nori toward the other end.
Note: 1/2 c. rice makes 6 half-sheet sushi
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's
Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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