Tekka Maki Recipe
Tuna wrapped in seaweed and rice, typically includes cucumber and sesame seeds.
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Ingredients
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Sushi Rice
Filling
Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold running water until the water runs clear, about 2-3 minutes.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 18-20 minutes or until water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon or spatula. Let the seasoned rice cool to room temperature.
Prepare Filling
- 4
Slice the Tuna
Using a sharp knife, slice the fresh tuna into thin strips, approximately 1/4 inch thick.
- 5
Prepare the Cucumber
Cut the cucumber into thin matchstick strips (about 1/4 inch thick) for easy rolling.
- 6
Toast the Sesame Seeds
In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes until golden brown, stirring frequently. Remove from heat and let cool.
Assemble Tekka Maki
- 7
Lay Out the Nori
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
- 8
Spread the Rice
Wet your hands to prevent sticking. Take about 1/2 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch border at the top.
- 9
Add Filling
Place a few strips of tuna, cucumber, and a sprinkle of toasted sesame seeds along the center of the rice.
- 10
Roll the Sushi
Lift the edge of the bamboo mat closest to you and start rolling the sushi away from you, applying gentle pressure. Roll until the nori is sealed, using a bit of water to seal the edge.
- 11
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce and wasabi on the side.
