Seared Tuna Hand Rolls

Serves 4

Seared Tuna Hand Rolls


With our Gulf of Maine bluefin tuna in hand, Hannah Cheng, co-founder of Mimi Cheng’s Dumplings in New York, created a DIY tuna hand roll for every level of home chef. Order our Bluefin tuna steaks, pick up a few other ingredients at your local grocery store or farmers market, and get your sushi fix from the comfort of your home. 


Seared Tuna Ingredients:

  • 1lb bluefin tuna steak
  • Olive oil
  • Togarashi seasoning, to taste
  • Salt and pepper

Sushi Rice Ingredients:

  • 3 cups raw sushi rice
  • 4 cups of water
  • 1/2 c rice vinegar
  • 2 tsp maldon salt
  • 1 tsp of sugar

Hand Roll Assembly Ingredients:

  • Seaweed sheets
  • Furikake seasoning of choice
  • Micro arugula or broccoli sprouts (or really any vegetable of choice. thinly sliced persian cucumbers, carrots, avocado would be nice too)
  • Shiso leaves
  • Soy sauce and wasabi, for dipping


Seared Tuna Instructions:

  1. Drizzle a little olive oil over the tuna pieces
  2. Season with salt, pepper, and togarashi, to taste.
  3. Heat pan over medium-high heat. Once the pan is hot, add a little cooking oil.
  4. Sear tuna pieces on both sides. Center will still be pink.
  5. Move to a cutting board to slice thinly.

Sushi Rice Instructions (Hannah Cheng’s tried and true recipe. Do not skip a step or the rice will come out mushy and gummy):

  1. Soak 3 cups of rice in 4 cups of water for 15 minutes.
  2. Boil the rice. Once the rice boils, turn heat to low/medium and cook for 15 minutes.
  3. Take off the heat, let it sit covered for 5 minutes.
  4. Add the rice vinegar, maldon salt, and sugar mixture and mix it in well with a wooden spoon. (metal utensils will react with vinegar).
  5. Cover with lid again and let it sit for 5-10 minutes.

Hand Roll Assembly Instructions:

  1. Layer on top of seaweed sheet: sushi rice, tuna slices, drizzle with soy sauce and wasabi mixture, shiso leaves, sprinkle furikake, and top with vegetables.
  2. Roll up into a cone shape and enjoy!