Ingredients
The nori rounds:
- 2 sheets nori
- ½ cup sushi rice, cooked and sprinkled with rice-wine vinegar
- 1 teaspoon wasabi paste
The tuna:
- ½ pound sashimi-grade ahi tuna, cut into 1/4-inch pieces
- 2 tablespoons finely chopped, peeled, seeded cucumber
- 2 tablespoons finely chopped scallion
- 1 tablespoon grated fresh ginger
- 1 teaspoon mirin
- 2 drops toasted sesame oil
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (15 servings)
41 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 5 milligrams cholesterol; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 15 rounds
Preparation
- Lightly toast the nori sheets over a gas flame or under the broiler for a few seconds. Lay 1 sheet on a work surface. Spread evenly with half of the rice. Spread half of the wasabi down the center of the rice. Tightly roll up the nori and cut across into 1/2-inch thick rounds. Set aside.
- Mix together all of the tuna ingredients and mound on top of the nori rounds. Serve immediately.
10 minutes
Dining and Cooking