Tamaki-Sushi
Hand rolled cones, makes 16
Ingredients
| 1 can | Ocean's Crabmeat, Tuna or Salmon | 1 can |
| 30 ml | mayonnaise | 2 tbsp. |
| 750 ml | cooked Sushi rice (prepare according to package) | 3 cups |
| 4 sheets | Nori (seaweed sheets) | 4 sheets |
| Wasabi (Japanese hot green horseradish) |
Directions
| 1 | Mix the drained crabmeat, tuna or salmon with the mayonnaise until smooth. Separate into 4 mounds (approximately 1⁄4 cup each). |
| 2 | Cut each sheet of Nori into quarters. Place 2 tsp of rice diagonally across the centre of the square of nori. |
| 3 | Place a small amount of wasabi on your finger and spread along the length of rice. Top with 1 tbsp of fish mixture. Add any garnish you like. Thin strips of cucumber and some flying fish roe (crunchy and somewhat flavourless) are particularly good in these. |
| 2 | Roll the nori from one corner to the other to create a cone shape to enclose the filling. |
