4-5 three quarter sheets toasted nori (if store over 1 month keep in freezer)
spicy sprouts, preferably radish
soy sauce, pickled ginger and wasabi, to serve
Instructions
Cut the tuna while very cold or still partially frozen, into a two long blocks approximately 4 inches by 1 inch. Coat the fish with the sesame oil and roll it in the sesame seeds.
Heat the vegetable oil in a non-stick skillet and cook tuna for 1-2 minutes on all sides. The sesame seed should be golden brown but not burned and the fish will just be seared but still very pink inside. Allow to cool then slice each piece lengthwise into four long strips.
Combine a splash of rice vinegar and some water in a bowl for your hands. Place on nori sheet, shiny side down, on your rolling mat. (cover in plastic wrap) Put about one cup rice on the nori sheet and spread evenly to cover, using dampened hands. Leave about 1/2 inch of nori uncovered at the top of the sheet and moisten this edge with a little water.
Place 2 seared tuna sticks at the bottom of the rice, top with some sprouts and roll it up tightly using the rolling mat to assist you, then tighten roll a second time. Cut each roll into 8-10 slices. Serve with soy sauce, wasabi and pickled ginger.
Originally Submitted
8/9/2011
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