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Tuna Maki

Tuna Maki Recipe

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