Tekka Shiro Roll Recipe

Rinse the short-grain rice under cold water until the water runs clear (about 4–6 rinses) to remove excess starch.

Combine the rinsed rice and 2.2 cups water in a pot with a tight-fitting lid. Let the rice soak 30 minutes at room temperature (optional but recommended for texture).

Bring to a gentle boil over medium heat. As soon as it boils, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While rice is cooking, warm the rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves. Do not boil; remove from heat and cool slightly.

Transfer the cooked rice to a wide shallow bowl or hangiri. Pour the vinegar mixture evenly over hot rice and gently fold using a rice paddle or spatula, cutting and fanning the rice to cool quickly to room temperature (this gives shine). Cover with a damp towel to keep moist until assembly.

Place the finely chopped sashimi-grade tuna in a bowl and pat dry with paper towel if excess moisture is present. Excess liquid will make the roll soggy.

Add Japanese mayonnaise, soy sauce, sesame oil, toasted sesame seeds, shichimi (if using), and sliced scallion to the tuna. Gently mix until combined but do not overwork — you want a cohesive but not mushy texture.

Taste a small pinch and adjust seasoning: add a touch more soy for saltiness or mayonnaise for creaminess if desired. Keep the mixture chilled until ready to assemble.

Lay a bamboo sushi mat on a clean counter and place plastic wrap over the mat (this keeps the mat clean and prevents sticking). Place one nori sheet shiny-side down on the plastic wrap.

With wet hands (to prevent sticking), take about 3/4 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) strip at the far top edge of the nori free of rice to seal the roll. Press the rice gently — do not compress too hard.

Flip the nori and rice so the rice is down on the plastic wrap/nori (optional technique for an inside-out style). For a traditional tekka roll, keep rice on the inside and nori outside; skip the flip for traditional style.

Place Fillings

Along the near edge of the nori (about 1 inch from bottom), arrange a 1/4 cup cucumber julienne in a thin line and then a 2–3 tablespoon strip of the tuna mixture evenly across the length of the sheet. If making an inside-out roll (uramaki), place tuna on rice and sprinkle toasted sesame seeds over the rice first.

Using the bamboo mat, lift the near edge and roll away from you, tucking the filling in and forming a tight cylinder. Apply gentle, even pressure with the mat to shape the roll, then squeeze once firmly to seal. If rice-free strip is on top, wet it slightly to help seal.

Transfer the roll to a cutting board. Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 6–8 equal pieces. Wetting the knife prevents rice from sticking and gives clean cuts.

Arrange the pieces on a plate. Garnish with a light sprinkle of toasted sesame seeds, a small dollop of wasabi if desired, and pickled ginger on the side. Serve immediately with soy sauce for dipping.