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Sushi Roll-inspired Tuna Salad Sandwich

Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4


Tuna Marinade

  • 1 pound tuna steaks de-boned
  • 2 tablespoons mirin
  • 2 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 inch fresh ginger root peeled and grated
  • Marinated Cucumber and Carrot
  • 1 cucumber
  • 1 carrot
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon black sesame seeds


  • 1-2 sheets nori
  • 2 tablespoons sesame oil
  • 2 tablespoons wasabi paste
  • 4 tablespoons mayonnaise
  • 4 brioche buns


  1. Place tuna steaks in a shallow dish. Whisk mirin, sesame oil, soy sauce, and ginger together in a small bowl. Pour the marinade over the tuna steaks, turning them over in the liquid to get all sides coated. Cover and set aside for at least 10 minutes while preparing the rest of the ingredients.
  2. Trim both ends of the cucumber and carrot. Using a vegetable peeler, peel one side of the cucumber and discard that peel. Continue to peel the cucumber in thin strips until the seeds are reached. Turn the cucumber over and repeat the process until all the cucumber is in thin strips. Cut the cucumber strips in half.
  3. Use the peeler to peel the entire outside of the carrot. Use the vegetable peeler to peel thin strips of the carrot also into ribbons. Cut the ribbons in half.
  4. Put the peeled cucumber and carrot into a bowl and add in the rice vinegar, mirin, sesame oil, and black sesame seeds. Mix well and set aside.
  5. Lay the nori on a cutting board and roll it up. Using clean kitchen scissors cut the nori into thin ribbons.  Separate half of the ribbons and set them aside. Using a sharp knife, finely mince the other half of the nori into little pieces.
  6. Place a non-stick pan on a burner over medium-high heat. Add the minced nori to the pan and allow it to toast, stirring frequently with a wooden spoon, about 2 minutes. Transfer the toasted nori to a small bowl.
  7. Pour the sesame oil into the same non-stick pan over medium-high heat. Lay the marinated tuna in the hot pan, pouring the rest of the marinade in as well, and allow them to cook 5-7 minutes on each side, allowing each side to brown and the marinade to caramelize a bit.
  8. Once the tuna is cooked through, transfer the steaks to a medium sized bowl. Using two forks, shred the cooked tuna into chunks.
  9. In a small bowl stir the wasabi paste and mayonnaise together until smooth. Add it to the tuna along with the toasted diced nori and mix well to combine.
  10. Cut the brioche buns in half and assemble the tuna sandwiches by laying a few slices of cucumber and carrot on the bottom half of the bun. Next, add the tuna salad, more carrot and cucumber slices, and some nori ribbons before topping with the other half of the brioche bun. Repeat with the rest of the tuna salad.
  11. Serve immediately.