2 Cups sushi rice
Rice vinegar to season rice
½ a cucumber, thinly sliced
1 avocado, thinly sliced
1 can of tuna
¼ Cup low-fat mayonnaise
- Cook sushi rice according to directions.
- Combine tuna fish with mayonnaise.
- Line a 9 inch round cake pan with plastic wrap.
- Layer in order, cucumbers, rice, avocado, rice, tuna, rice.
- Refrigerate overnight.
- To serve, invert the cake on a plate and remove plastic wrap. Cut into slices and serve with Soy sauce.