Total Steps
8
Ingredients
11
Tools Needed
6
Ingredients
- Soy sauce
- 13.0 ounce Wasabi mustard sauce
- 8.0 ounce Peanut oil
- 4.0 wrapper Spring roll paper wrappers
- 6.0 ounce Himachi (yellow tail) white tuna
- 6.0 ounce Trimmed and skinned Ahi tuna
- 4.0 sheet Nori seaweed sheets
- 3.0 ounce Ground toasted sesame seeds
- 4.0 ounce Rice wine vinegar
- 6.0 ounce Sushi rice
- 1 pint cold water
Instructions
Step 1
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.
Step 2
Cook until all the water is gone, and rice is cooked nice and sticky.
Step 3
Turn out the cooked rice onto a film-covered sheet pan, and season with rice wine vinegar and sesame seeds. Cover with more clear film wrap.
Step 4
In a toaster oven or regular oven, place a nori sheet on a sheet pan at 250 degrees for 30 seconds. The seaweed should be lightly toasted, not crisp, just warm.
Step 5
Lay out the toasted nori seaweed. Pat the rice onto the seaweed with your fingers, then place pieces of Ahi or Himachi in the center.
Step 6
With a sushi mat, roll the tuna roll, cutting off any excess seaweed.
Step 7
Roll the tuna roll in rice paper.
Step 8
Fry the rolls.