Ingrients & Directions
8 oz Sushi rice; (cooked) and
-dressed
2 ts Wasabi paste
1 ts Pickled pink ginger
1 tb Soy sauce
1 8 ounces fil tuna; very
-fresh
6 oz Cooked prawns; large
2 6 inch piece pickled radish
1 cn Bamboo shoots
6 King scallops
Slice the tuna very thin and place in a bowl.
Pour over the soy sauce and pickled ginger and leave for 30 minutes.
Drain of any liquid and wrap the tuna around the cooked prawn, with a
sliver of pickled radish.
Once the pancakes are cooked, moisten hand and cover with the sushi rice
covering the fish completely.
Spread a little wasabi paste on to the pancake and wrap around the rice and
fish. Mould into cylindrical shape and slice.
See separate recipe for pancakes.
Yields
1 servings