Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ahi tuna; (sushi quality) - |
| \N \N | ; cut 1/ 4\" cubes |
| 6 cups | Sushi ricee - cooked |
| ⅛ cup | Rice wine vinegar |
| 5 tablespoons | Mayonnaise |
| ⅓ \N | Bottle hot sesame oil |
| \N \N | Tuong of sritachah - to taste |
| \N \N | Baked seaweed sheets |
| \N \N | Wasabi mustard |
| 1 \N | Avocado - sliced |
| ½ cup | Fish eggs - roe |
| \N \N | Toasted sesame seeds for garnish |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.