Seared Tuna Sushi Rolls

Step 1

Rinse the 2 cups sushi rice in cold water until clear, then cook with 2.5 cups water in a rice cooker or pot until tender, about 20 minutes.

Step 2

While rice cooks, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved. After rice is done, fold in the vinegar mixture and let cool to room temperature.

Step 3

Cut the 1 lb tuna into 1-inch thick strips. Heat a skillet over high heat and sear each strip for 30-60 seconds per side until browned outside but rare inside. Slice into thin strips.

Step 4

Place a nori sheet on a bamboo mat, spread a thin layer of rice over it, leaving a 1-inch border at the top. Arrange tuna strips in a line across the center.

Step 5

Roll tightly using the mat, wet the border to seal, and press gently. Repeat with remaining nori and rice.

Step 6

Slice each roll into 6 pieces with a sharp knife, wiping the blade between cuts. Serve with soy sauce, wasabi, and pickled ginger on the side.