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LOCATION: Recipes >> Asian >> Sushi 20

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Nigiri Sushi (Tuna)

1/2 pound tuna fillet, fresh
2 cups sushi rice
Wasabe horseradish sauce

Cut the tuna into 1 1/2 x 2 1/2-inch rectangles, about 1/4-inch
thick. 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.

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. Place on a platter, tuna side up, and serve.

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