Description
Tekka Maki is a classic Japanese sushi roll consisting of raw tuna wrapped in seasoned rice and nori seaweed. It’s a simple yet elegant sushi option known for its clean flavor and delicate presentation.
Ingredients
Units
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori (seaweed)
- 4 ounces sashimi-grade tuna, cut into long thin strips
- Soy sauce, for serving
- Wasabi, optional
- Pickled ginger, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Drain well.
- Combine rice and water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Let stand for 10 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this into the cooked rice and let cool to room temperature.
- Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Place a strip of tuna horizontally across the center of the rice.
- Lift the edge of the mat closest to you and begin to roll it tightly over the filling, applying gentle pressure to shape the roll.
- Continue rolling until the roll is sealed. Moisten the edge of the nori to help it stick.
- Use a sharp knife dipped in water to cut the roll into 6-8 pieces.
- Serve with soy sauce, wasabi, and pickled ginger.
Notes
- Use only sashimi-grade tuna for safety and best taste.
- Chill the rice slightly before assembling the rolls to avoid wilting the nori.
- Dip the knife in water before slicing to prevent sticking.
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 15mg
