Makes 8-10
INGREDIENTS
Tuna sushi
3 sheets nori (paper-thin seaweed)
150g/5oz freshest tuna fillet, cut into fingers
1 tsp Wasabi, made into a thin paste with a little water
6 young carrots, blanched
450g/1 lb cooked sushi rice
Salmon sushi
2 eggs
Vi tsp salt
2 tsp sugar
5 sheets nori
450g/1 lb cooked sushi rice
150g/5oz freshest salmon fillet, cut into fingers
1 tsp Wasabi, made into a thin paste, with a little water
1/2 small cucumber, cut into strips
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Raw Fish and Rice Parcels
To make the tuna sushi, spread half a sheet of nori onto a bamboo mat, lay strips of tuna across the full length and season with the thinned
Wasabi. Place a line of blanched carrot next to the tuna and roll tightly. Moisten the edge with water and seal. Place a square of wet
greaseproof paper (non-stick baking paper) onto the bamboo mat, then spread evenly with sushi rice. Place the seaweed-wrapped tuna along
the centre and wrap tightly, enclosing the seaweed completely. Remove the paper and cut into neat rounds with a wet knife.
To make the salmon sushi, make a simple flat omelette by beating together the eggs, salt and sugar. Heat a large non-stick pan, pour in
the egg mixture, stir briefly and allow to set. Turn out onto a clean cloth and cool. Place the nori onto a bamboo mat, cover! with the omelette
and trim to size. Spread a layer of rice over the omelette then lay strips of salmon across the width. Season the salmon with the thinned
Wasabi, then place a strip of cucumber next to the salmon. Fold the bamboo mat in half, forming a tear shape inside. Cut into neat sections with a wet knife.
