(Impress your friends with this one)

If you have heard of Sushi and you would like to try it then here’s the recipe!
Sushi has become very popular in the U.S.  I first tried it and learned to make
it when I was in Hawaii.  I loved it and I often make it at home now.  It is a
fancy delicacy to serve.   

1 pkg. Of seven Nori sheets (found at any Asian grocery store)
2 cups of rice
1 cup of vinegar
One-half cup of sugar
2 measured  tbs. of rice wine (found at any Asian grocery store)
One-quarter lb. of fresh “Sushi Grade # 1” raw Yellow Fin Tuna (from good fish market)
Or you can substitute smoked salmon in place of above Yellow Fin Tuna (or try both).
1 tube of “prepared” Wasabi paste (found at any Asian grocery store)
La Choy brand light Soy Sauce 

Rinse your #1 Sushi Grade Tuna and then slice it into two-inch long quarter-inch
wide slivers.  Keep it cool and set it aside.

Bring two cups of rice to boil in three quarts of water.  When it comes to a boil
let it simmer for ten minutes ONLY.  Then drain and partially rinse the rice and
keep ready.

At the same time combine one cup of vinegar, one-half cup of sugar, and two measured
tbs. of rice wine in a small pan and bring it to a boil.  When the rice is drained
and STILL HOT pour about two-thirds of the vinegar/sugar/wine mixture (Su) in with
the rice and fluff everything together with a fork.  You now have “Su Rice.”  Keep
this rice handy.  NOTE:  Su Rice is good to eat all by itself or served with other
dishes too.

Place a sheet of Nori shiney-side down on the table.  Using a large wooden spoon
spread a layer of the Su Rice about one-quarter inch thick on to the bottom third
of the Nori sheet.  Make sure you cover the edges well too.  Next place a thin row
of the Sushi Tuna slivers (that you previously cut) along the middle of the rice
layer, end to end.  Keep a small bowl of water handy.  Wet your fingers in the bowl
of water.  Then grab the bottom edge of the Nori sheet and carefully roll the rice
over.  Keep rolling carefully until you have the rice all tightly rolled up in the
sheet of Nori.  Wet the end flap of Nori before the final turn and this will seal
the roll and keep it from unravelling.  Tamp the rice in the ends of the roll a
little bit to keep it from falling out.  Set the Sushi roll aside and let it cool
so it can firm up.  Repeat this rolling process making another six rolls.  With a
little practice you will soon become skilled at making plump, tight, soft, well-sealed
Sushi rolls.  When the rolls have cooled, gently slice each roll into one-half inch
to one-inch thick slices.  These slices are now called Sushi Maki.  Lay each slice
flat on a serving plate and put a few drops of the Soy Sauce over each slice.  Then
put just a “dab” of the Wasabi paste on each slice using the tip of a knife blade.
Be careful, the Wasabi paste is HOT!  If you don’t like hot and spicey foods eliminate
the Wasabi paste.  Keep your Sushi chilled.  Serve and enjoy.  Eat by popping one
entire Sushi slice into your mouth.  Will keep one day if chilled.  Serve this and
impress all of your friends!  Unique Asian flavor.  Serves four.

Asian stores also sell special little flexible bamboo mats to help you roll your
Sushi rolls easily.  Inexpensive and worthwhile to own.