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Tuna Sushi

Source of Recipe

Heather
Measure 1C rice Per 1C water and add to rice cooker, rinse twice and let soak for 30 min. add 1/4 C Sake (optional) and 1tsp Splenda. Cook until done. Leave covered for 20 min. Empty rice in a shallow pan and spread out. ÊSprinkle sparingly with rice vinegar.

Place seaweed sheet on shushi roller (small bamboo mat) and spread with 1/2 C rice (leave about 1/2 in. uncovered at bottom.) About 1 inch down from the top of your seaweed sheet make a line with 2 oz of tuna, leaf lettuce, thin cucumber sticks etc.. Roll from top to bottom and cut roll into 1 inch sections.