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Sushi for the Squeamish
From: Leta Nolan Childers
There's just something about the notion of eating raw fish that makes me a bit squeamish.
The same is true for my husband and son. But, adventurous souls that they are, they
really wanted to try the experience. So, I concocted this recipe that pretty much satisfies
their longing for the exotic.
2
2
cans tuna, drained
cups sticky rice*
Honey
1
1
1
1
can of asparagus stalks
can of water chestnuts, slivered
can of bean sprouts
pkg. of tortillas
Soy sauce
Sticky rice:
I make my own sticky rice. I prepare the rice according to the instructions, drain and add
enough honey to make it sticky enough to stay together. Then, I put it in the refrigerator
to cool.
Assembling:
Cut the sides from a tortilla so that it's a rectangle with the top and bottom still rounded.
Grab some sticky rice and roll between hands to make a log. Place on tortilla about two
inches from the bottom.
Make an indentation in the rice log lengthwise. Place some tuna in the indentation. Place
one asparagus stalk and some slivered water chestnuts and bean sprouts on top. Add a bit
more tuna. Splash on a touch of soy sauce. (This gives the whole thing a sort of sweet and
sour flavor.)
Cover with more sticky rice. Bring end of tortilla up and roll the whole thing up. Slice
into three or four pieces and serve.
About the Author: Leta Nolan Childers is the author of the best selling THE BEST
LAID PLANS. Because her art reflects her life, she specializes in writing romantic
comedies with the occasional cozy murder mystery tossed in for fun.
Author's URL: http://letachilders.com
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