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Ingredients
- 6 ounce Sushi rice
- 4 ounce Rice wine vinegar
- 3 ounce Grnd toasted sesame seeds
- 4 x Nori seaweed sheets
- 6 ounce Trimmed and skinned Ahi tuna
- 6 ounce Himachi, (yellow tail) white tuna
- 4 x Spring roll paper wrappers
- 8 ounce Peanut oil
- 13 ounce Wasabi mustard sauce
- Â Â Soy sauce
Directions
- Place 6 ounces of sushi rice and 1 pint of cool water in a sauce pot. Bring the ingredients to a boil, cover the sauce pot, then turn down to a simmer.
- Cook till all the water is gone, and rice is cooked nice and sticky. Then, turn out rice on a film covered sheet pan, and season with rice wine vinegar and sesame seeds. Cover with more clear film wrap. In a toaster oven or possibly regular oven, place nori sheet on a sheet pan at 250 degrees for 30 seconds. Seaweed should be lightly toasted, not crisp, just hot. Lay out the seaweed. Pat the rice on the seaweed with your fingers then place pcs of Ahi or possibly Himachi in the center. With a sushi mat, roll the tuna roll, cutting off excess seaweed, then roll in rice paper. Fry in 350 degree oil for 2 min then slice and serve with wasabi and soy sauce.
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