Tempura Sashimi
- 6 ounces sushi rice
- 4 ounces rice wine vinegar
- 3 ounces toasted sesame seeds Ground
- 4 nori seaweed sheets
- 6 ounces ahi tuna Trimmed and skinned
- 6 ounces white tuna Himachi,, yellow tail
- 4 roll Spring, paper wrappers
- 8 ounces peanut oil
- 13 ounces mustard sauce Wasabi
- soy sauce
- 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. Fr
rice, rice wine vinegar, sesame seeds ground, sheets, white tuna, roll spring, peanut oil, mustard sauce wasabi, soy sauce
Taken from www.yummly.com/recipe/Tempura-Sashimi-1676671 (may not work)