Tekka Maki (Tuna Sushi Rolls)

Method15 steps · about 45 min

1. 1

   Step 1: Mix the 1 tbsp rice vinegar, 1 tsp sugar and ½ tsp rice-seasoning salt in a small bowl until the sugar and salt dissolve.

   Uses 1 tbsp rice vinegar · 1 tsp sugar · ½ tsp salt, for the sushi rice

   
2. 2

   Step 2: Fold all the seasoned vinegar through the 320 g warm cooked Japanese short-grain rice with gentle cutting motions. Fan until it reaches about body temperature, then cover with a clean cloth dampened with cold water. Divide the seasoned batch into four equal portions for the four rolls; the author’s approximately 80 g rice portion is a size guide.

   Uses All prepared sushi vinegar · 320 g cooked Japanese short-grain rice, still warm · 1 bowl clean cold water for dampening hands and clean cloths

   
3. 3

   Step 3: Use supplier-confirmed tuna (100 g) suitable for eating raw. Pat the 100 g tuna dry with kitchen paper, sprinkle both faces with the ¼ tsp tuna-seasoning salt and rub it over. Put it in a container propped up at one side so moisture drains away. Refrigerate for 10–15 minutes. Wipe off the released moisture, then cut the tuna into sticks about 7–8 mm thick (roughly ⅓ inch). Divide the sticks into four equal filling portions and keep them refrigerated until rolling.

   Refrigerated salted-tuna rest · 10 minUses 100 g red tuna suitable for eating raw, confirmed by the supplier · ¼ tsp salt, for the tuna

   
4. 4

   Step 4: If desired, briefly wave the two nori sheets over a low gas flame to refresh their aroma and texture, keeping them moving so they do not burn. Otherwise use the already roasted sheets as they are.

   Uses 2 sheets roasted sushi nori, cut into four half-sheets

   
5. 5

   Step 5: Fold each nori sheet in half and crease it, then tear neatly along the crease or cut with kitchen scissors. You will have four rectangular half-sheets, one for each roll.

   Uses Both nori sheets, optionally refreshed over the flame

   
6. 6

   Step 6: For the first roll, put the bamboo mat in front of you with its slats horizontal. Place one nori half-sheet rough-side up on the mat, aligning its bottom edge with the bottom edge of the mat.

   Uses One of the four prepared nori half-sheets

   
7. 7

   Step 7: Lightly dampen your hands with cold water without dripping onto the nori. Take one of the four equal rice portions and shape it into a rough cylinder. Keep the cold-water bowl nearby for dampening your hands as needed.

   Uses 1 bowl clean cold water for dampening hands and clean cloths · One equal rice portion, approximately 80 g as a size guide

   
8. 8

   Step 8: Place the rice portion on one side of the prepared nori and spread it gently across, leaving a finger-width strip clear along the top edge. A rice paddle can help; avoid crushing the grains.

   Uses The nori half-sheet positioned on the mat · The selected rice portion

   
9. 9

   Step 9: Use one hand as a wall at the edge while gently pushing the rice right up to the side edges. Keep its thickness even and leave the top border clear.

   Uses Nori with its spread rice portion

   
10. 10

    Step 10: Pinch the upper edge of the rice, beside the clear nori border, to form a small ridge.

    Uses Evenly spread rice on nori with a clear top border

    
11. 11

    Step 11: Spread a small amount of wasabi down the centre of the rice if using. Place one of the four tuna filling portions along the centre of the rice and gently press it in. If a stick is too short, add another piece from that portion so the filling reaches across the roll.

    Uses Rice-covered nori with its raised rice edge · Wasabi paste, optional, a small amount in each roll · One quarter of the prepared tuna sticks

    
12. 12

    Step 12: Lift the lower edge of the bamboo mat and roll it over the tuna until the two rice edges meet, keeping the filling in place. Press gently to make a tight roll, lift the mat out of the way and continue rolling so the clear nori border wraps around and seals. Moisture from the rice will seal the nori without extra water.

    Uses Nori and rice with the selected tuna filling and optional wasabi

    
13. 13

    Step 13: Use the mat to gently press and seal the roll. Repeat the mat placement, rice spreading, filling and rolling actions with the remaining three nori half-sheets, rice portions and tuna portions to make four rolls.

    Uses First rolled tekka maki · Remaining three nori half-sheets · Remaining three equal seasoned-rice portions · Remaining three tuna filling portions · Wasabi paste, optional, a small amount in each roll · 1 bowl clean cold water for dampening hands and clean cloths

    
14. 14

    Step 14: Dampen a clean cloth with cold water and use it to wipe a sharp knife. Cut each roll in half, then each half into thirds, making six pieces per roll and 24 pieces altogether. Use short, sharp sawing motions and wipe the blade between cuts.

    Uses All four sealed tuna rolls · 1 bowl clean cold water for dampening hands and clean cloths

    
15. 15

    Step 15: Serve the 24 pieces promptly with the 2 tbsp Japanese soy sauce in a small dish for dipping. Dip lightly and leave any unused sauce behind. Make only what you will eat at this sitting; keep the tuna refrigerated until assembly.

    Uses All 24 cut tuna-roll pieces · 2 tbsp Japanese soy sauce (koikuchi), for dipping