Seared Spicy Tuna Roll

By Chad Carns


1/4 c sesame seeds
1 egg
6 oz sushi-grade tuna
2 T peanut oil
6 oz sushi-grade tuna, chopped
1 T chili sauce
1 T mint, chopped
1 c sushi rice, cooked
2 nori sheets
1 bowl of warm water





Spread sesame seeds out on a plate. Beat an egg in a bowl. Dip tuna steak in the bowl. Coat tuna with sesame seeds. Sear in peanut oil for 30 seconds per side. Remove.

Combine chopped tuna, chili sauce and mint. Cover sushi mat with plastic wrap. Dip your fingers into warm water. Spread half of the rice on top of sushi mat in an 8 X 8-inch square. Place nori on top of rice. Spread a layer of chopped tuna mixture in center of nori. Roll sushi and close. Repeat.

Slice tuna steak into thin slices. Wrap slices around top of sushi roll. Cut into 6 pieces. Repeat.

Seared Spicy Tuna Roll
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level 10
Effort 7
Time 5
Impress Your Date 6

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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