Seared Tuna Sushi Rolls
Crispy seared tuna wrapped in nori with seasoned rice, served with wasabi, pickled ginger, and soy sauce for dipping. A quick homemade sushi night that's easier than it looks.
- Total time
- 40 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 lb sushi-grade tuna
- 4 sheets nori sheets
- ¼ cup soy sauce
Instructions
- 1
Rinse the 2 cups sushi rice in cold water until clear, then cook with 2.5 cups water in a rice cooker or pot until tender, about 20 minutes.
- 2
While rice cooks, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved. After rice is done, fold in the vinegar mixture and let cool to room temperature.
- 3
Cut the 1 lb tuna into 1-inch thick strips. Heat a skillet over high heat and sear each strip for 30-60 seconds per side until browned outside but rare inside. Slice into thin strips.
- 4
Place a nori sheet on a bamboo mat, spread a thin layer of rice over it, leaving a 1-inch border at the top. Arrange tuna strips in a line across the center.
- 5
Roll tightly using the mat, wet the border to seal, and press gently. Repeat with remaining nori and rice.
- 6
Slice each roll into 6 pieces with a sharp knife, wiping the blade between cuts. Serve with soy sauce, wasabi, and pickled ginger on the side.
Tools you’ll need
- rice cooker or pot
- bamboo sushi mat
- sharp knife
- skillet
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