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.
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|Serving Size: 1 Serving (3010g)|
|Recipe Makes: 1|
|Calories from Fat: 3121 (52%)|
|Amt Per Serving||% DV|
|Total Fat 346.8g||462 %|
|Saturated Fat 51.4g||257 %|
|Monounsaturated Fat 136.2g|
|Polyunsanturated Fat 140.6g|
|Cholesterol 860.3mg||265 %|
|Sodium 1497.4mg||52 %|
|Potassium 5586.5mg||147 %|
|Total Carbohydrate 440.3g||129 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 426.8g|
|Protein 271.6g||388 %|
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Calories per serving: 5991
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