Dr. Drew's Lifechanger and Healthy Chef Devin Alexander developed this recipe years ago for her sweetheart… and he was blown away by it! It's great for Valentine's Day, weddings and other super special occasions -- and is always a huge hit!
4 slightly packed cups of freshly cooked sushi rice (1-1/2 cups of short grain rice and 2 cups of water)
1 1/2 pounds sashimi-grade Ahi Tuna
1 tablespoon + 1 teaspoon chili paste
2 teaspoons hot sesame oil
1-1/2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons rice vinegar
4 (8 x 7-1/2 inch) sheets of pink soy paper or seaweed
Prepared wasabi (optional)
Soy sauce or ponzu sauce (optional)
Allow cooked rice to cool to room temperature and transfer it to a medium bowl.
Meanwhile, chop the tuna into very small pieces. Transfer it to a medium bowl and stir in the chili paste and sesame oil until well combined.
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In a small bowl, stir the sugar and salt into the vinegar until it dissolved. Hold a wooden spoon over the bowl of rice and pour the vinegar so that it runs down the spoon and is evenly distributed over the rice. Then stir the mixture. The rice should be sticky.
Place one sheet of soy paper on the sushi mat. Run your hands under cool water, shake them off so they're moist, but not dripping. Then scatter 1/4 of the rice (about 1 cup) evenly over the entire sheet of soy paper. Press the rice in a thin even layer firmly over the soy paper so it is completely covered.
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Spread 1/4 of the tuna mixture (about a heaping 3/4 cup) over about 1/2 of the rice starting from the edge closest to you. Press the tuna firmly into the rice. Then pick up the end of the rolling mat and soy paper closest to you and roll it tightly to the rice on the far side, then continue to roll it so that the exposed rice wraps around the stuffed roll. Transfer the roll to a cutting board.
Run a very sharp knife with a thin, straight blade under cold water. Shake off any excess water then slice the roll into 12 equal slices. Lay the sushi pieces out flat on the cutting board. Picturing a piece of sushi as a clock, place it so that the seam is at 6:00, then pinch the edge at 6:00 to form the pointed end of a heart. Use a toothpick to carefully press an indentation into the roll at 12:00 to form the top of the heart. Lightly squeeze the sides at the bottom toward the point of the heart to press them into a "V." Repeat with each remaining piece.
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Makes 4 rolls; 8 servings. Each (6 piece serving) has 231 calories, 23g protein, 27g carbohydrates, 2g fat, 46 mg cholesterol, <1g fiber, 138 mg sodium.