6 oz Sushi rice
4 oz Rice wine vinegar
3 oz Ground toasted sesame seeds
4 Nori seaweed sheets
6 oz Ahi tuna; trimmed, skinned
6 oz Himachi (yellow tail)
- white tuna
4 Spring roll paper wrappers
8 oz Peanut oil
13 oz Wasabi mustard sauce
Soy sauce
Place 6 oz sushi rice and 2 cups cold water in a sauce pot. Bring
the ingredients to a boil, cover the sauce pot, then turn down to a
simmer. Cook until 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 regular oven, place nori
sheet on a sheet pan at 250 F for 30 seconds. Seaweed should be
lightly toasted, not crisp, just warm. Lay out the seaweed. Pat the
rice on the seaweed with your fingers then place pieces of Ahi or
Himachi in the center. With a sushi mat, roll the tuna roll,
cutting off excess seaweed, then roll in rice paper. Fry in 350 F
oil for 2 minutes then slice and serve with wasabi and soy sauce.
