Tekka Shiro Roll (6 Pcs) Recipe
Make Tekka Shiro Roll (6 Pcs) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & Seasoning
Tekka (Tuna) Filling
Shiro (White) Accent & Fillers
Assembly & Garnish
Equipment (not eaten)
Method
Rice & Seasoning
- 1
Rinse and cook rice
Rinse 1 cup sushi rice under cold water until the runoff is clear (about 3–4 washes). Drain 10–15 minutes. Combine rinsed rice and 1.1 cups water in a covered pot or rice cooker. If using a pot, bring to a boil, then reduce to low, cover and simmer 12–13 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While the rice rests, warm 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt in a small bowl or microwave just until dissolved. Transfer rice to a shallow nonreactive bowl. Gently fold the vinegar mixture into the rice with a cutting motion (don't mash) until evenly coated and glossy. Fan the rice to cool to slightly above room temperature (about 20–25°C / 68–77°F). Keep covered with a damp cloth to prevent drying.
Tekka (Tuna) Filling
- 3
Prepare tuna mixture
Place 140 g finely diced sashimi-grade tuna in a chilled bowl. Add 1 tsp light soy sauce, 1 tsp mirin, 0.5 tsp sesame oil, 1 tbsp finely sliced scallion, 0.5 tsp toasted sesame seeds and 0.25 tsp wasabi (if using). Gently combine with a spoon or rubber spatula until evenly coated. Taste and adjust seasoning lightly — tuna should remain clean and fresh-flavored.
Shiro (White) Accent & Fillers
- 4
Prepare white accents
If using pickled daikon or cucumber, pat dry and cut into thin matchsticks about 6 cm long. If using yamaimo, peel and julienne into thin matchsticks and keep briefly in cold water to prevent browning, then drain. Combine 2 tsp Japanese mayonnaise with a small portion of the tuna mixture (about 1–2 tsp) if you want a creamy binder; otherwise keep mayo separate for dotting on finished rolls.
Assembly & Garnish
- 5
Prepare nori and roll
Place 1 full nori sheet shiny side down on the bamboo mat. Lightly wet your hands with water to prevent sticking and take about 3/4 cup (measured loosely) of seasoned sushi rice. Spread the rice in an even 1/2 cm layer over the nori, leaving a 1.5–2 cm strip of nori at the far edge free of rice. Sprinkle 0.5 tsp toasted sesame seeds evenly over the rice if desired. Flip the nori so the rice faces down and the nori side faces up (this creates a maki with nori inside if you prefer; for hosomaki keep rice on inside and proceed similarly).
- 6
Place fillings
Along the near edge of the nori (about 1–2 cm from the bottom), lay a strip of the white accent (one of the 6 pieces of shiro) centered lengthwise. Spoon or place an even line of the tuna mixture (about 20–25 g per roll) directly atop the white accent. Add a few matchsticks of pickled daikon or cucumber beside the tuna if using.
- 7
Roll and shape
Using the bamboo mat, lift the near edge and roll tightly but gently away from you, enclosing the filling. Apply even pressure with the mat to form a firm, cylindrical roll. Seal the exposed nori edge with a little water. Let the roll rest seam-side down for 1–2 minutes to set.
- 8
Slice
With a very sharp, wet knife, trim the ends and slice the roll into 6 equal pieces. Wipe the knife clean and wet between cuts to keep clean edges. Arrange on a plate with seam-side down so the white accent is visible.
- 9
Finish and serve
Dot each piece with a small amount of Japanese mayonnaise if desired and sprinkle a few toasted sesame seeds. Serve with pickled ginger and wasabi on the side, and soy sauce for dipping.