INGREDIENTS

INSTRUCTIONS

HAND VINEGAR
With a sharp knife, cut tuna fillet crosswise at a slight angle and into
slices about 1/4 inch thick. Wrap in a kitchen towel and set aside. Cut the
cucumber into narrow strips about 4 inches long. Mix the sushi rice with
the sesame seeds.
Just before rolling sushi, toast the nori by passing the shiny side over a
high flame. The color of the nori will change from brownish black to dark
green. (Without toasting, the nori will be gummy and hard to chew.) Cut
toasted nori sheets in half crosswise.
Lay a 1/2 a sheet of the nori, shiny side down, on a bamboo rolling mat.
Combine the rice vinegar and water, and moisten your hands with this hand
vinegar to keep the rice from sticking to your hands as you work. Spread
about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer
about 1/4 inch thick, spreading it to the edges. Smear a thin line of the
wasabi across the center of the rice, and sprinkle with 1/2 teaspoon of
chili oil. Lay 1/4 of the cucumber strips and 1/4 of the tuna slices evenly
along the wasabi.
To roll, hold the line of ingredients in place with fingertips, and use
thumbs to push up and turn the end of the bamboo mat so that the edge of
the nori is lifted up and meets the far edge of the sheet. Correct the
shape by gently but firmly pressing the bamboo mat around the roll for
about 30 seconds to shape it. Make 3 more rolls.
Use a wet knife to cut each roll into 1inch rounds. Arrange sushi on a
platter or individual plates and garnish with the vinegared ginger.
Yield: 4 servings, 4 rolls TAMALES WORLD TOUR SHOW #WT1A01
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997

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