Yang Chow Fried Rice
- 4 cups sushi rice
- 4 sheets of nori (dried seaweed), cut in half
- 4 ounces sashimi grade raw tuna
- Cut tuna into thin and long sticks.
- Put a nori sheet on top of a bamboo mat (makisu).
- Spread the sushi rice on top of the nori sheet.
- Place tuna lengthwise on the rice.
- Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
- Press the bamboo mat firmly and remove it from the sushi.
- Cut the rolled sushi into bite-sized pieces.