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Ingredients
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Ingredients for Tekka Maki
Method
Directions for Preparing Tekka Maki
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit covered for 10 minutes.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- 3
Prepare the Tuna
Slice the fresh tuna into thin strips, approximately 1/4 inch thick.
- 4
Assemble the Maki
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori on the mat, shiny side down. Wet your hands to prevent sticking, and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top. Arrange a few strips of tuna in the center of the rice.
- 5
Roll the Sushi
Starting from the bottom, lift the bamboo mat and roll it over the filling, pressing gently but firmly to shape the roll. Continue rolling until you reach the exposed edge of nori. Moisten the edge with a little water to seal the roll.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger.
