Hoso-maki (Thin Rolled Sushi)

Ingredients:

• 4 cups sushi rice, prepared, (lightly packed) about 2.8 ounces per roll
• 8 1/2 sheets nori sheets
• 2 tablespoons wasabe paste

For Kappa-maki:

• 2 large cucumber, seedless, cut into 32, 1/2″-square x 4″ sticks
• 2 tablespoons sesame seeds, white

For Tekka-maki:

• 1 pound tuna, skinless-trimmed loin, cut into 32, 1/2″-square x 4″ strips

1. Place a 1/2 sheet of nori shiny-side down on a sushi mat. Place about 1/2 cup of rice on the far left side of the nori, leaving a 1/2-inch uncovered at the top and bottom. Spread the rice out to cover all the nori except for 1/2-inch at the top and bottom. You should be able to see the nori through the rice.
2. For the Kappa-maki: Make a depression down the middle of the rice and smear some wasabi down the length of the depression.  Sprinkle some sesame seeds down the middle of the rice and arrange 2 cucumber sticks down the center.
3. For the Tekka-maki: Arrange 2 strips of tuna down the center.
4. Pick up the bamboo mat and start rolling. Continue rolling until the nori meets the top border of the rice, leaving 1/2-inch of nori uncovered.
5. Place the mat over the roll to firm it up and square the edges.
6. Cut the roll into 6 pieces and serve. Wipe the knife blade between cuts with a damp towel to insure clean cuts.