| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Sushi rice |
| 4 |
oz |
Rice wine vinegar |
| 3 |
oz |
Ground toasted sesame seeds |
| 4 |
|
Nori seaweed sheets |
| 6 |
oz |
Trimmed and skinned Ahi tuna |
| 6 |
oz |
Himachi; (yellow tail) white |
|
|
; tuna |
| 4 |
|
Spring roll paper wrappers |
| 8 |
oz |
Peanut oil |
| 13 |
oz |
Wasabi mustard sauce |
|
|
Soy sauce |
INSTRUCTIONS
Place 6 ounces of sushi rice and 1 pint of 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 degrees 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
degree oil for 2 minutes then slice and serve with wasabi and soy sauce.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9424 - JOHN TESAR
Converted by MM_Buster v2.0l.
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”