Want to start making sushi at home but not sure where to start? This seared ahi tuna sushi is a great starting point! Loaded with marinated ahi tuna, avocado, ripe mango, thinly sliced jalapeño, and brown sushi rice. Making sushi at home can be a fun meal idea, and you can make it as simple or complex as you like. For some home cooks, the idea of preparing and eating raw fish can be daunting. In this recipe we give the tuna some time in a marinade as well as a quick sear. Even if you don’t have a bamboo sushi mat, you can still make delicious sushi at home!
If you like the Ahi Tuna Sushi, you’ll be sure to love these other recipes!
Spicy Teriyaki Marinated Baby Eggplant
Pork & Vegetable Pot Stickers with Spicy Garlic Chili Sauce
Teriyaki Salmon Lettuce Wraps with Pineapple Salsa
Rainbow Veggie Spring Rolls with Spicy Peanut Sauce
Layer sushi rice over nori, leaving a few inches at the top
Add toppings as desired, careful not to overfill
Tightly roll away from you, while pulling the mat taught
Instructions
For the Brown Sushi Rice:
In a medium sauce pan or Dutch oven combine the rinsed brown rice, water, and olive oil. Stir to combine and bring to a boil over high heat. Once boiling cover and reduce heat to low, allow to simmer for 45-50 minutes until tender. Fluff with a fork. Combine the sugar, rice wine vinegar, and salt, pour over the cooked rice and fold in to combine. Set aside until ready to use.
For the Ahi Tuna Sushi:
In a shallow dish combine the soy sauce, rice vinegar, and hoisin, stir to combine. Place the ahi tuna steak in the marinade, coating all sides. Allow to marinate while the rice cooks, 40-50 minutes.
After 40-50 minutes or marinating, heat olive oil over medium high heat in a small sauté pan. Once hot, carefully add in the tuna steak. Sear for 2-3 minutes per side, the fish should easily release form the pan when ready to flip. The inside will still be pink, but the outside should have a nice crust. Cook longer if you prefer your fish to be cooked through.
Allow the tuna to rest for 5-10 minutes, then slice into thin strips, against the grain. Have all of the other ingredient’s prepared before starting your sushi roll. Start by laying a sheet of Nori, rough side up, on a bamboo sushi mat, layer sushi rice in a thin layer on 2/3rds of the nori. Keeping your fingers wet helps so the rice doesn’t stick.
Layer your other ingredients, tuna, mango, avocados, jalapeno, etc. towards the bottom of the nori (see images above). Once you have added desired ingredients/sauces start to roll the nori away from you, using the bamboo mat to help keep things tight. While you roll, continue to pull the opposite end of the bamboo mat until you complete the roll.
Continue with the remaining ingredients, once done slice each roll in half and in half again using a sharp serrated knife. Transfer to a platter and serve with soy sauce or spicy mayo, these are best served immediately.
Equipment
- Bamboo sushi mat, optional but helpful
Ingredients
For the Brown Sushi Rice:
- 1 cup Brown Rice, rinsed
- 2 cups Water
- 1 tsp Olive Oil
- 1 tbsp Sugar
- 1 tbsp Rice wine Vinegar
- 1 tsp Salt
For the Ahi Tuna:
- 1 6-8 oz Ahi Tuna Steak
- 1/4 cup Soy Sauce
- 1 tbsp Rice wine vinegar
- 1 tbsp Hoisin
- 1 tbsp Olive Oil
For the Sushi:
- 1 Package Nori sheets
- 1 Avocado, thinly sliced
- 1 English cucumber, seeded and thinly sliced
- 1 Jalapeno, thinly sliced
- 1 Large mango, peeled and thinly sliced
- Cilantro leave, if desired
- Sesame seeds for garnish, if desired
- Spicy mayo or say sauce for dipping
Instructions
For the Brown Sushi Rice:
- In a medium sauce pan or Dutch oven combine the rinsed brown rice, water, and olive oil. Stir to combine and bring to a boil over high heat. Once boiling cover and reduce heat to low, allow to simmer for 45-50 minutes until tender. Fluff with a fork. Combine the sugar, rice wine vinegar, and salt, pour over the cooked rice and fold in to combine. Set aside until ready to use.
For the Ahi Tuna:
- In a shallow dish combine the soy sauce, rice vinegar, and hoisin, stir to combine. Place the ahi tuna steak in the marinade, coating all sides. Allow to marinate while the rice cooks, 40-50 minutes.
- After 40-50 minutes or marinating, heat olive oil over medium high heat in a small sauté pan. Once hot, carefully add in the tuna steak. Sear for 2-3 minutes per side, the fish should easily release form the pan when ready to flip. The inside will still be pink, but the outside should have a nice crust. Cook longer if you prefer your fish to be cooked through.
- Allow the tuna to rest for 5-10 minutes, then slice into thin strips, against the grain. Have all of the other ingredient's prepared before starting your sushi roll. Start by laying a sheet of Nori, rough side up, on a bamboo sushi mat, layer sushi rice in a thin layer on 2/3rds of the nori. Keeping your fingers wet helps so the rice doesn't stick.
- Layer your other ingredients, tuna, mango, avocados, jalapeno, etc. towards the bottom of the nori (see images above). Once you have added desired ingredients/sauces start to roll the nori away from you, using the bamboo mat to help keep things tight. While you roll, continue to pull the opposite end of the bamboo mat until you complete the roll.
- Continue with the remaining ingredients, once done slice each roll in half and in half again using a sharp serrated knife. Transfer to a platter and serve with soy sauce or spicy mayo, these are best served immediately.
Did you make this recipe?
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