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Ingredients:
Ripe Mango
Sea weed wrap
Canned tuna fish meat.
Grape seed mayonnaise
Carrot, sliced in lengthwise
Turnip, sliced in lengthwise
Japanese sushi rice
Sunflower seed
Pumkin seed
Method:
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Peel the mango and cut it into thin slice
about ¼ inch thick.
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Mix the mayonnaise with canned tuna fish
meat.
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Scope rice and spread it evenly on the
bamboo mat for sushi making. places a sea weed wrap on the rice. Spread
the tuna fish meat on the sea weed wrap. Spread pumpkin seeds
and sunflower seed on it and place turnip and carrot slice on the tuna
spread.
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Roll the sushi by folding the mat over
the ingredients. Keep rolling and life the mat as you go along. Apply
gentle and even pressure on the sushi.
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 Place the mango slice on the sushi roll.
Cut the sushi roll in to 5 even pieces.
Tips: Moist your knife when cutting the
sushi roll so the rice wont be sticky.
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