California sushi

Yield: 16 Servings

Measure Ingredient
2 cups Rice
2 cups Water
\N \N 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
\N \N Imitation crab sticks
\N \N Cucumber
\N \N Takuan




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, .

Similar recipes