Friday, July 18, 2008

Tuna California Roll

Serve:4 Prep: 20m


  • 4 cups white steamed rice, cooled
  • 10 sheets Yaki Sushi Nori (roasted seaweed),cut in 4 pieces each
  • 2 imitation crab meats, cut in half, shredded
  • 1 (6 ounce) can chunk light tuna in water, drained
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped onion
  • 4 tablespoon soy sauce
  • 4 - 1/2 teaspoon wasabi paste
  • 1 carrot, peeled, thinly julienned
  • 2 cucumber, seeded, julienned
  • 2 egg, well beaten
  • 1 cup masago
  • *24-28 Kkaennip (known as Korean shisho, perilla, beefsteak plant, and even wild sesame, is part of the mint family.) -if you can not find those, omit them
  • 1 avocado, quartered and thinly sliced


  1. Prepare white steamed rice
  2. Mix tuna with mayonnaise and chopped onion & lemon juice
  3. Eggs - mix, add salt, make a pancake, let it cool, then slice 1/2 inch width
  4. Display all ingredients on the plate.-carrots, cucumbers, tuna, crab meats, masago, avocado, kkaennip...
  5. Pour 1 tablespoon of soy sauce and 1/2 teaspoon of wasabi in a small dish and mix together, make 4
  6. Serve steamed rice on the plate
  7. Put kkaennip on a seat seaweed (nori).Put rice (optional) - if you want to eat as a salad, omit the rice. Put the cucumber, carrot, avocado and crab stick, tuna, masago, egg in the center of the seaweed. Roll and dip into the wasabi dressing (very little bit)

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