In a large bowl, place ahi and cover with 3 cups of teriyaki sauce; marinate for 12-24 hours.
Heat oven to 325°F. Place ahi in baking pan and cook for 20 minutes or until done.
While the ahi is cooking, combine miso glaze ingredients and stir until sugar has dissolved; set aside.
When ahi is cooked, shred into a large frying pan on medium to medium-low heat and cook remaining 1 cup of teriyaki sauce until all sauce is absorbed.
In a large bowl, mix rice with ahi. Put rice mixture in musubi molds. Remove and brush miso glaze on one side. Torch lightly with a culinary torch until the sugar from the glaze caramelize until charred.
Charring can be done in toaster oven or regular oven. Broil on low at 450°F and watch carefully until charred.
Makes 8 musubis.
Tip: There are many other uses for using a culinary torch besides making creme brulee. Try roasting peppers, toasting marshmallow for s'mores, or browning the cheese on French onion soup.
Approximate Nutrient Analysis per musubi:
290 calories, 2 g fat, 0 g saturated fat, 35 mg cholesterol, 1500 mg sodium, 39 g carbohydrate, 0 g fiber, 15 g sugar, 27 g protein