Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Rice |
| 2 cups | Water |
| Nori (seaweed) | |
| ⅓ cup | Rice vinegar |
| ⅓ cup | Sugar |
| ½ teaspoon | Salt |
| 1 dash | MSG |
| 1 cup | Mayonnaise |
| 4 teaspoons | Honey |
| 4 teaspoons | Toasted sesame seeds |
| 1½ teaspoon | Sesame oil |
| 1 can | Tuna; drained |
| 2 tablespoons | Sugar |
| 2 tablespoons | Shoyu |
| Imitation crab sticks | |
| Cucumber | |
| Takuan |
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: ½ 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, .