Phyllo Sushi Rolls Recipe

Bring 2 cups water to a boil; stir in rice.

Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in vinegar, sugar, and salt. Cover and chill thorougly.

Drain pickled ginger, reserving 1/4 cup juice. Set pickled ginger aside. Combine ginger juice and next 3 ingredients; stir well.

Cut tuna lengthwise into 8 strips; place strips in a heavy-duty zip-top plastic bag. Pour half the juice mixture over tuna, reserving remaining juice mixture. Seal bag. Chill 30 minutes.

Unfold phyllo; cover with plastic wrap and a damp towel to prevent drying. Fold 1 sheet of phyllo crosswise in half; spray phyllo with vegetable cooking spray. Place nori sheet on bottom edge of phyllo. Spoon 3 tablespoons nee mixture across 1 short end of nori. Place 1 strip of tuna on rice mixture. Spoon 3 tablespoons rice mixture over tuna. Roll up, tucking in phyllo while rolling.

Place on a parchment paper-lined baking sheet. Repeat procedure with remaining phyllo, nori, rice mixture, and tuna.

Bake at 450* for 10 minutes or until golden.

Cut each roll in half diagonally. Serve with remaining Juice mixture, ginger, and wasabi.

* Nori is a paper-thin sheet of dried seaweed that is generally used for wrapping sushi and rice balls. It can be found in Japanese markets and some supermarkets.