Seared Ahi Tuna Hand Rolls
The search for the perfect party app is over. Our Ahi Tuna Hand Rolls tick all the boxes: they’re delicious, customizable (everyone can assemble their own roll), good for grazing as you go and sure to impress.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Seared Ahi Tuna Hand Rolls
Prep Time45 Minutes
Servings4
0Ingredients
FOR THE AHI TUNA: 3 tablespoons soy sauce
1 tablespoon freshly squeezed lemon juice
1 teaspoon chili oil
1/2 teaspoon L&B White Sesame Seeds
1/2 teaspoon black sesame seeds
1/8 teaspoon gochugaru Korean chile flakes
1 pound ahi tuna steaks
1 tablespoon grapeseed oil
FOR THE HAND ROLLS: 3 cups cooked sushi rice, warm
2 teaspoons kosher salt
3/4 teaspoon granulated sugar
1 tablespoon mirin
1 tablespoon rice vinegar
3/4 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon freshly squeezed lemon juice
4 sheets roasted seaweed (sushi nori), cut in half lengthwise
3 mini cucumbers, trimmed and sliced into matchsticks
1 avocado, peeled, pitted and sliced
1/4 cup Sriracha mayo + more for dipping
1/4 cup microgreens
Pickled ginger, for serving
Directions
- TO MAKE THE AHI TUNA: In a small bowl, combine the soy sauce, lemon juice, chili oil, sesame seeds and gochugaru. Stir to combine. Pour the marinade into a gallon-sized Ziploc bag.
- Add the tuna steaks, seal the bag and gently toss to combine. Place the bag on a plate and refrigerate for 30 minutes or up to 4 hours, turning once.
- TO MAKE THE SUSHI RICE: In a medium bowl, combine the cooked rice, salt, sugar, mirin, rice vinegar and sesame oil. Gently mix to combine. Press plastic wrap against the top of the rice and store at room temperature until ready to use.
- TO SEAR THE TUNA: Heat a medium cast-iron skillet over medium-high heat. Add the grapeseed oil. Once the oil is shimmering, gently place the tuna steaks in the pan. Cook until lightly charred, about 1 minute. Flip and cook until the other side is charred and the internal temperature of each steak reads 135 F, about 1 minute.
- Transfer the tuna steaks to a plate and let rest for 5 minutes. Slice each steak against the grain into ½-inch pieces.
- In a small bowl, stir together the soy sauce and lemon juice. Set aside until ready to serve.
- TO ASSEMBLE THE HAND ROLLS: Hand rolls are best enjoyed very fresh, so we like to assemble them right at the dinner table, which makes for a fun and interactive meal.
- Place one sheet of the nori on a plate or cutting board. Spread about 2 tablespoons of the sushi rice in the middle of the nori. Top with 4 cucumber matchsticks, 2 avocado slices and 1 to 2 tuna slices. Top with a spoonful of Sriracha mayo and a few microgreens. Fold one side of the nori over the filling, then tightly roll it into a cone shape. Repeat until all hand rolls are made.
- Serve the hand rolls with pickled ginger, citrus soy sauce and Sriracha mayo for dipping. Enjoy immediately.
45 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
San-J Tamari Brewed Soy Sauce, 10 Ounce
$5.99$0.60/oz
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
Ka-Me Hot Chili Oil, 7 Ounce
$9.09$1.30/oz
L&B White Sesame Seeds, 2.5 Ounce
$6.59$2.64/oz
L&B Black Sesame Seeds, 2.4 Ounce
$5.99$2.50/oz
Mother In Law's Gochugaru Korean Chili Flakes, 3.5 Ounce
Deal
$6.49 was $7.49$1.85/oz
Yellowfin Tuna Steak, 5 Ounce
$7.99$1.60/oz
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
Lundberg Farms Organic Sushi Rice, 2 Pound
$12.99$6.50/lb
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.99$1.50/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Kikkoman Manjo Aji-Mirin Sweet Cooking Rice Wine, 10 Ounce
$7.29$0.73/oz
Nakano Rice Vinegar, 12 Ounce
$4.69$0.39/oz
International Collection Sesame Oil, 8.45 Ounce
$11.99$1.42/oz
San-J Tamari Brewed Soy Sauce, 10 Ounce
$5.99$0.60/oz
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
Sushi Chef Nori Toasted Seaweed Sheets, 5 Each
$6.59$1.32 each
NatureFresh Farms Mini Cucumbers, 6 Each
$3.99$0.67 each
Large Ripe Avocados, 1 Each
$2.49
L&B Mayo Sriracha Chili Sauce, 17.3 Ounce
$8.79$0.51/oz
Krav Farms Organic Microgreens Broccoli Microgreens, 1.5 Ounce
$5.99$3.99/oz
Sushi Chef Pickled Ginger, 6 Ounce
$5.99$1.00/oz
Directions
- TO MAKE THE AHI TUNA: In a small bowl, combine the soy sauce, lemon juice, chili oil, sesame seeds and gochugaru. Stir to combine. Pour the marinade into a gallon-sized Ziploc bag.
- Add the tuna steaks, seal the bag and gently toss to combine. Place the bag on a plate and refrigerate for 30 minutes or up to 4 hours, turning once.
- TO MAKE THE SUSHI RICE: In a medium bowl, combine the cooked rice, salt, sugar, mirin, rice vinegar and sesame oil. Gently mix to combine. Press plastic wrap against the top of the rice and store at room temperature until ready to use.
- TO SEAR THE TUNA: Heat a medium cast-iron skillet over medium-high heat. Add the grapeseed oil. Once the oil is shimmering, gently place the tuna steaks in the pan. Cook until lightly charred, about 1 minute. Flip and cook until the other side is charred and the internal temperature of each steak reads 135 F, about 1 minute.
- Transfer the tuna steaks to a plate and let rest for 5 minutes. Slice each steak against the grain into ½-inch pieces.
- In a small bowl, stir together the soy sauce and lemon juice. Set aside until ready to serve.
- TO ASSEMBLE THE HAND ROLLS: Hand rolls are best enjoyed very fresh, so we like to assemble them right at the dinner table, which makes for a fun and interactive meal.
- Place one sheet of the nori on a plate or cutting board. Spread about 2 tablespoons of the sushi rice in the middle of the nori. Top with 4 cucumber matchsticks, 2 avocado slices and 1 to 2 tuna slices. Top with a spoonful of Sriracha mayo and a few microgreens. Fold one side of the nori over the filling, then tightly roll it into a cone shape. Repeat until all hand rolls are made.
- Serve the hand rolls with pickled ginger, citrus soy sauce and Sriracha mayo for dipping. Enjoy immediately.