Tekka Maki (6pz/pcs) Recipe

Rinse and soak rice

Place 1 cup Japanese short-grain rice in a fine mesh sieve and rinse under cold running water, swirling until the water runs clear. Drain and transfer to a small saucepan. Add 1.1 cups water, cover, and let soak 20–30 minutes (optional but recommended).

Cook rice

After soaking, bring the rice to a gentle boil over medium-high heat. Reduce heat to low, cover tightly, and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice cooks, combine 2 tbs rice vinegar, 1 tsp sugar, and 1 tsp fine sea salt in a small bowl and gently stir until dissolved. Transfer cooked rice to a shallow wooden or glass bowl. Using a rice paddle or wooden spoon, gently cut and fold the vinegar mixture into the rice while fanning (or allowing air) to cool rice to near room temperature. Cover with a damp towel to keep moist while assembling.

Prepare tuna

Trim the tuna into a long rectangular baton (about 4–5 inches long and 1/2 inch thick). Cut into 6 equal-length strips if necessary so each roll will contain one tuna strip. Keep tuna chilled until ready to assemble.

Prepare nori and tools

Place a bamboo sushi mat on a clean surface and cover with plastic wrap (optional). Have a small bowl of water with 1 tsp neutral oil mixed in to wet your hands and prevent rice sticking. Cut the nori sheet in half crosswise to make two 4.5 x 8.5 in pieces (standard size for hosomaki); you will use one half sheet per 6-piece tekka maki roll.

Assemble tekka maki (6 pieces)

Place one half-sheet of nori shiny-side down on the mat. With wet hands, take roughly 3/4 cup (packed lightly) of seasoned sushi rice and spread a thin, even layer over the nori leaving a 1/2 inch strip at the far edge free of rice. The rice layer should be thin (hosomaki style). If desired, lightly dab a small amount (about 1/8 tsp) of wasabi along the center where the tuna will sit. Lay a single strip of tuna lengthwise across the center of the rice.

Roll and seal

Use the mat to roll the nori over the filling, pressing gently to form a tight, even cylinder. Continue rolling until the seam edge of nori seals — if it does not stick firmly, wet the free 1/2 inch edge lightly with water and finish sealing. Gently press the roll to compact the rice evenly without crushing the tuna.

Slice into 6 pieces

With a very sharp knife dampened with water (and wiped between cuts), trim the ends if desired and cut the roll into six equal pieces. Wiping the knife and re-dampening between cuts will produce clean slices.

Arrange the 6 tekka maki pieces on a plate. Serve immediately with soy sauce, pickled ginger, and additional wasabi on the side. Consume promptly for best texture and flavor (tuna is best eaten fresh).