Ingredients Weight Measure
Nori (seaweed paper) 12 sheets


Ingredients Weight Measure
Short grain rice, washed 3-1/2 cups
Water 4 cups
Sugar 5 Tbsp.
Sea salt 4 tsp.
Rice vinegar 5 Tbsp., 1 tsp.


Ingredients Weight Measure
Yellowfin or bigeye tuna 1-1/2 lbs.
Soft silken tofu 12 oz. 1 package
TABASCO® brand Original Red Sauce 4 oz.
Bonito flakes 3 Tbsp.
Soy sauce 2 oz.
Cayenne pepper 1/2 tsp.


  1. To make the Rice, place the rice in a heavy-bottomed pan and add the water. Cover and heat over a medium flame until boiling. Let boil for 2 minutes; then lower the flame. Continue to cook until all water is absorbed. Let sit covered for 10 minutes. Remove the rice into a large bowl. Mix the salt, sugar and vinegar together and then cut into the rice until thoroughly mixed.
  2. To make the Tuna, in a mixing bowl, combine all ingredients except tuna; then fold in the tuna.
  3. To assemble, line a sushi mat with plastic wrap. Place a sheet of nori on top; then pat down enough rice to coat the inside perimeter of the nori, covering with 1/2" of rice. Place 3 to 4 Tbsp. tuna mix across the center of the rice. Roll the sushi mat to form roll, slightly overlapping the nori, ensuring a tight roll. Cut the roll in half, place side to side and cut in half once more. Place the pieces by twos on a plate and serve with a dish of soy sauce.

Yield: 12 servings