This is a very easy recipe to make, please keep in mind if you don’t like it hot don’t worry about the wasabi sauce, you don’t need it.

Ingredients

1 TSP Salt
1 TBS Stevia
4 TBS Rice Wine Vinegar
1 TBS Sweet Soy Sauce
2 Cups Of White Rice
Half A Carrot
Half A Cucumber
Wasabi Sauce
1 Can Of Tuna
Grated Up Ginger

Phase 1 – The Rice

You want to make your rice, you can do this any way you want, but when done you should it let it cool down.

Phase 2 – Rice Sauce

In a bowl mix together your salt, Stevia, your rice wine vinegar, your sweet soy sauce, make sure this is mixed up really well.

Phase 3 – Prep Time

Peel your carrot, and then slice it as thin as you can.

Cut your cuke in half, that is all we are going to use any ways, take your half and cut it into quarters, and you see the center part with seeds, simply cut that out and disregard as this will keep moisture in and make things a mess.

Then you want to slice them into thin strips and also cut them so they are smaller.

Phase 4 – Rolling It Up

If you have a Bamboo Mat you can use that if not just use a big cutting board and put a seaweed sheet on it and use the smooth side down.

Line half of the she sea weed sheet with rice, wet your hands and pat it down.

In the center of the rice make a line of cucumbers, and then carrots, and then put on some tuna down, then some wasabi and ginger.

At the end of the sheet thats clean make it nice and moist, and then start rolling it up, the water should close it and seal it.

That’s it, nice and easy.

Some key points, if you don’t want it hot, exclude the wasabi, its nice and hot, so you don’t need that.