Poor Man’s Sushi

_DSC0795Makes about 2 dozen

2 cans (6 ounces each) tuna packed in water, drained and mashed to a paste
2 medium scallions, sliced thin
1/2 cup mayonnaise, light or regular
3 to 4 teaspoons wasabi paste (Japanese horseradish)
2 dozen sesame rice crackers, (preferably black sesame)
24 slices pickled ginger

Mix tuna, scallions, mayonnaise, and wasabi in a small bowl. Place a heaping teaspoonful of tuna on each cracker. Garnish with pickled ginger and serve.

7 Comments

  1. says

    You know how phobic I am of all things sushi, but I really enjoyed these at Christmas. They were absolutely delicious, with a nice bit of heat at the end. Now if we could get James to try one..

  2. says

    I tried this recipe last night, and loved it.

    Because I can’t leave well enough alone, I used canned alaskan salmon instead of tuna. And because I can be a little scatterbrained at the grocery store, I used 2 cloves of garlic instead of the scallions I forgot to buy. It still tasted great, and I loved the hit of wasabi at the end, like Amber mentions above.

    My wife thought the wasabi was a bit too much (but still ate her half of the plate). I loved the heat so much that I put an extra dot of wasabi on top of the pickled ginger before I ate them.

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