Ingredients: 1 pop

• 1/2 sheet sushi nori seaweed
• 2 oz cooked white rice
• 1/2 Tbsp. sushi vinegar
• For tuna mayo:
  – 1 Tbsp. Kewpie Mayonnaise
  – 1 Tbsp. canned tuna
• 1 leaf of green leaf lettuce
• 1 oz seedless cucumber, thinly sliced
• 1/8 red bell pepper, sliced
• 1/8 yellow bel pepper, sliced
• 1 oz red cabbage, shredded
• 1 tsp Kewpie Mayonnaise

Directions

1. In a bowl, mix the rice and vinegar. Set aside.
2. For the tuna mayo, mix the mayonnaise and tuna in a separate bowl. Set aside.
3. Over a piece of parchment paper (letter-sized), lay a piece of nori seaweed.
   Spread the rice/vinegar mixture evenly over seaweed.
4. At the center, place the lettuce, cucumber, red and yellow bell pepper, tuna mayo, mayonnaise, and red cabbage.
5. Lift the parchment paper and pick up the edge of nori seaweed. Carefully roll into a tight cylinder. Wrap with parchment paper. Cut into half and serve immediately.