INGREDIENTS

INSTRUCTIONS

Cut the tuna into 1 1/2 x 2 1/2-inch rectangles, about 1/4-inch thick.
Moisten your hands with hand vinegar (a mixture of 1 cup water and 2
tablespoons vinegar).  Take a small amount of the sushi rice and
cradle it in your right hand at the base of your finger. Crimp to  form
a rectangular shape to match the tuna slices. Spread the a small
amount of the Wasabe horseradish on the tuna slice. Place the rice
block on top, and press gently with your index and middle fingers.
Press in the sides, top, and bottom to shape the sushi. Place on a
platter, tuna side up, and serve.  Recipe by: Lisa Oh (Lisa_O@msn.com)
Posted to MC-Recipe Digest V1  #584 by "Elis" <eliskoh@sj.bigger.net>
on Apr 21, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 290
Calories From Fat: 61
Total Fat: 6.7g
Cholesterol: 95.3mg
Sodium: 855mg
Potassium: 537.5mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 53.6g