1. Cut the tuna into 1 1/2 x 2 1/2-inch rectangles, about 1/4-inch thick. 2. 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. 3. 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. 4. 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"
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 1|
|Calories from Fat: 27 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 100.8mg||31 %|
|Sodium 82.9mg||3 %|
|Potassium 1111mg||29 %|
|Total Carbohydrate 128.7g||38 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 128.7g|
|Protein 62.9g||90 %|
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Calories per serving: 824
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