1/3 c. long grain rice
1 tsp. sugar
2 tbsp. white vinegar
16 lg. Romaine or spinach leaves
1 can (3 3/4 oz.) unsalted water packed sardines, drain well
2 green onions, sliced thin

In medium saucepan cook rice by package directions; omitting salt. Set aside.

In a small bowl dissolve the sugar in the vinegar. Stir into the rice and cool.

In a large saucepan bring to a boil enough unsalted water to cover the Romaine leaves. Add the Romaine and cook 1 minute; drain blot dry with paper towels.

Place 1 tablespoon of the cooked rice at the base of each leaf. Top with a piece of sardine. Sprinkle with the green onion, then tightly roll up the leaves tucking in the sides. Serve warm or cold. Makes 16 bundles.