| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
|
Home3 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Ahi tuna; (sushi quality) – |
|
|
; cut 1/ 4" cubes |
| 6 |
c |
Sushi ricee – cooked |
| 1/8 |
c |
Rice wine vinegar |
| 5 |
tb |
Mayonnaise |
| 1/3 |
|
Bottle hot sesame oil |
|
|
Tuong of sritachah – to taste |
|
|
Baked seaweed sheets |
|
|
Wasabi mustard |
| 1 |
|
Avocado – sliced |
| 1/2 |
c |
Fish eggs – roe |
|
|
Toasted sesame seeds for garnish |
INSTRUCTIONS
Directions: Combine the vinegar, mayonnaise, sesame oil, tuong of sritachah
in a bowl. Add the tuna and combine. Spread the cooked rice onto the
seaweed sheet. Add a touch of wasabi mustard to taste. Spread the tuna
mixture over the wasabi. Next add the avacado. Roll with a bamboo sushi
roller and slice into pieces. Cover tops with the fish roe and garnish with
sesame seeds. Serve with wasabi and soy sauce.
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Converted by MM_Buster v2.0l.
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