Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice. | 2. Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don’t have a rice cooker. | 3. Put the rice vinegar and sugar in a small pot over medium heat. | 4. Stir until the sugar has melted into the rice vinegar. | 5. Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don’t have a hangiri. | 6. Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation. | 7. To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together. | 8. Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it. | 9. Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna. | 10. Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile. | 11. Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed. | 12. Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1 1/2	cups	uncooked	1012.875	221.8612	19.7858	1.8315
water	1 1/2	cups		0.0	0.0	0.0	0.0
rice vinegar	6	tablespoons		-	-	-	-
sugar	5	tablespoons		275.31	68.862	0.0	0.0
tuna	2	cans		-	-	-	-
mayonnaise	1/3	cup		279.1733	0.0	0.2861	30.9333
chili paste	1	tablespoon		-	-	-	-
chili oil	2	teaspoons		-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
ginger powder	1/2	teaspoon		-	-	-	-
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
lettuce leaf	8 -10			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.