Tuna Maki

(3) Course Appetizers

Ingredients in this Recipe

1 small daikon radish, peeled and julienned using mandoline
1/2 cup sliced pickled ginger (gari)*
1/2 lemon, thinly sliced crosswise
1/2 pound sushi grade yellowfin or ahi tuna, cut into 3/4 inch strips
1/4 cup wasabi paste
2 medium carrots, peeled and julienned using mandoline
4 (8 1/4 by 7 1/4 inch) sheets roasted nori (dried seaweed), cut in half crosswise
4 cups prepared sushi rice
Soy sauce for dipping

See Full Recipe at Epicurious