Seared Tuna Sushi Roll Recipe
Welcome back to my channel. In this week’s
episode I’m going to show you guys how to make a Seared Tuna Sushi Roll.
To season the tuna add some pepper onto one side and then some crushed sesame seeds, now
you can crush these seeds with a mortar and pestle. The idea here is only to season the
side that’s going to be in contact with the pan, because I only want to sear this
one side. You want to start off by adding a little bit
of coconut oil to the pan, coconut oil is great to cook with, you can find some on my
store. Just wait until it gets nice and hot, add
a little bit of sesame seed oil for taste – here we go, lay away from you. That’s
what you want to hear, that nice sizzling sound. You just want to give it not long,
maybe two minutes tops. Just look at the side of the tuna, you want it to be about one third
to half way cooked. Alright so when you take it out of the pan
you just want to have it crispy side up to make sure the heat doesn’t get trapped in
between the board and the fish, cooking the rest of the tuna. Now what you’re looking
for is a nice crispy brown layer on top with sesame seeds and pepper and crispy tuna.
Now to assemble the roll, first let’s cut the tuna. You want to cut it into strips about
2/5 of an inch, one centimeter, wide. Now place a bamboo rolling mat on the cutting
board, add a sheet of Nori, put the rough side up – this is the shiny side, I’m
going to show you, you can see it in the video. Now take the cooked sushi rice, 150-grams
which is about 5-ounces and spread it out over your Nori. You’re looking to cover
about 70 to 80% of the seaweed wrap. Just spread it out, don’t press it down, just
fluff it up, you don’t want to compress the rice, you want it to be nice and airy
and light. If you want to know more about how to cook
sushi rice, a link will appear now on the left hand side.
Now that you’ve covered your Nori sheet add a little bit of spinach, just cover the
center of the rice more or less, leave a little bit of the edges to close it so the rice meets
the rice. Now you add some Cole sprouts. These are really good for you and it’s really
advisable to start incorporating sprouts of any kind to your diet and this is a great
way to do it, inside sushi rolls and salads, you’re choice. It’s really good for you.
Now add your seared tuna slices and now roll the sushi roll. Just close it up – perfect,
and now just push forward, and one more time, there we go. Now what you want to do is just
find the seal here and just leave it resting on it so that the rice lets out the moisture
which goes into the seaweed paper and the seaweed paper will tighten up when it gets
wet, and this makes sure that the sushi roll is completely tight and closed. Leave it for
about 30 seconds to a minute, just go make another sushi roll and then come back and
cut this one. There is no need to cut it straight away, because otherwise you will have a little
floppy piece of seaweed paper which isn’t properly sealed.
Okay, now to cut your sushi roll. What you want to do is just have your blade slightly
wet on the edge so that the rice doesn’t stick to the blade too much, and you simply
cut off your end pieces. Okay, so now just simply cut your roll in half and then cut
the halves into quarters and the quarters into eighths. This will ensure that you have
eight pieces of sushi. That is how you make the seared tuna Maki
roll – beautiful, done. Thank you for watching this sushi how to video.
Now if you want to use the same products as I use in my videos like this cutting board
or these knives then click here now and it will take you to my store on my website which
has a lot of sushi related products like sushi-grade fish and ingredients, the basic ingredients
and sauces, also utensils and machines that I would use to make sushi and that I think
you should be using to make sushi also. Thank you for watching and good-bye.