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Title: Tempura Sashimi
Yield: 1

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
      1    ; tuna
      4    spring roll paper wrappers
      8 oz peanut oil
     13 oz wasabi mustard sauce
      1    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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