|Short grain rice||5 1⁄3 Cup (85.33 tbs)|
|Water||5 Cup (80 tbs)|
|Mackerel||1⁄4 Large, filleted|
|White wine vinegar||2⁄3 Cup (10.67 tbs)|
|Kanpyo||1 Tablespoon, soaked in cold salted water for 1 hour and drained|
|Soy sauce||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Fresh tuna fish||4 Ounce|
|Nori sheets||4 (Seaweed)|
|Green horseradish||3 Teaspoon, mixed to a paste with 1 tablespoon water (Wasabi)|
|Water||1 Tablespoon (Wasabi)|
|Soy sauce||1 1⁄2 Cup (24 tbs)|
|For vinegar sauce|
|White wine vinegar||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
Cook the rice, following the instructions given in gohan.
Transfer the drained rice to a warmed bowl and set aside.
To make the vinegar sauce, combine the vinegar, sugar, salt and monosodium glutamate to taste, then pour the mixture over the rice.
Stir gently with a wooden spoon and set aside to cool at room temperature.
Meanwhile, soak the mackerel in the vinegar for 1 hour.
Put the kanpyo into a saucepan and just cover with water.
Bring to the boil and cook briskly until it is just tender.
Drain then return the kanpyo to the saucepan and add the soy sauce, water, and sugar.
Cook over moderate heat for 10 minutes, to ensure that the flavours are absorbed into the kanpyo.
Remove the mackerel from the vinegar and pat dry on kitchen towels.
Cut the flesh vertically into long strips.
Slice the cucumber and tuna fish into long thin strips, about the same length as the nori.
Preheat the grill (broiler) to moderately high.
Place the nori sheets on the rack and grill (broil) until it is crisp on one side.
Remove from the heat and cut each sheet into half.
Place one half nori sheet on a flexible bamboo mat or heavy cloth napkin.
Spread a handful of sushi rice over the top of the nori, to within about 5cm. 1/2 in. of all the edges.
Smear a little horseradish over the sushi.
Arrange two or three strands of mackerel across the centre of the rice and roll up the mat or napkin gently but firmly so that the mixture will stick together and form a long cylinder.
Remove the mat and, in the same way, make cylinders of the remaining nori, sushi rice and fish.
Omit the horseradish from the kanpyo mixture.
When all the cylinders have been formed, gently slice across them to form sections about 2 1/2 cm./1 in.wide.
Pour the soy sauce into small individual dipping bowls and dip the nori sections into the sauce before eating.
Serve the nori maki either on its own as an hors d'oeuvre or as a light snack, or with nigiri zushi as a light meal.