Tempura Sashimi – a delicious recipe with rice, rice wine vinegar, sesame seeds Ground, sheets, white tuna, roll Spring. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
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
761
kcal
Calories
43
g
Fat
53
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 ounces sushi rice, 4 ounces rice wine vinegar, 3 ounces toasted sesame seeds Ground, 4 nori seaweed sheets, and more.
Yes, Tempura Sashimi falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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