Seared Tuna Sushi Rolls

Seared Tuna Sushi Rolls
Photo by Ben Fink


  • Good-quality soy sauce for dipping
  • 10-oz. jar pickled ginger
  • 3 sheets toasted nori (dried seaweed)
  • 8 oz. fresh tuna fillet
  • 3 Tbs. wasabi powder, mixed with 2 to 2-½ Tbs. cold water to make a paste
  • ½ recipe Sushi Rice, slightly warm
  • 6 scallions (green tops only), thinly sliced
  • + 4 more ingredients
    • 4 oz. Japanese radish sprouts (Kaiware), or other sprouts, shredded Daikon radish, or julienned cucumber
    • ¼ tsp. shichimi (Japanese 7-spice powder) or a pinch of cayenne
    • Nonstick cooking spray
    • 1/3 cup soy sauce

Season the tuna fillet with the shichimi or cayenne and marinate it in the soy sauce for 5 minutes. Heat a skillet over medium-high heat. When the skillet is heated, spritz with cooking spray and sear the tuna for 1-1/2 minutes on each side. Slice the fillet against the grain into horizontal strips.

View full recipe at Fine Cooking


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