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. Recipe by: CHEF DU JOUR SHOW #DJ9424 - JOHN TESAR
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|Serving Size: 1 Serving (1335g)|
|Recipe Makes: 1|
|Calories from Fat: 2458 (77%)|
|Amt Per Serving||% DV|
|Total Fat 273.2g||364 %|
|Saturated Fat 45.6g||228 %|
|Monounsaturated Fat 121g|
|Polyunsanturated Fat 92.6g|
|Cholesterol 150.5mg||46 %|
|Sodium 887.2mg||31 %|
|Potassium 1698.7mg||45 %|
|Total Carbohydrate 85g||25 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 74.6g|
|Protein 102.2g||146 %|
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Calories per serving: 3188
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