Tekka Maki

Name: Tekka Maki
Cuisine: Japanese
Ingredients: 2 to 3 tablespoons plus 1 teaspoon (35 to 50 ml) rice vinegar; Heaping ½ teaspoon (2.5 g) sugar; Pinch sea salt; About 4 ounces (120 g) warm Steamed Japanese-Style Rice; 2 sheets nori; Wasabi powder mixed with water to make a paste, for making the rolls and serving; Wasabi powder mixed with water to make a paste, for making the rolls and serving; Wasabi powder mixed with water to make a paste, for making the rolls and serving; Sesame seeds; ½ ounce (15 g) sashimi-grade tuna, cut into sticks about 3½ inches (8.5 cm) long by ½ inch (1 cm) wide; Soy sauce, for serving

Traditional Tuna Roll

Preparation info

Makes
2
rolls

Difficulty
Easy

Appears in

Sushi Master

By Nick Sakagami

Published 2019

About

According to my mother, I started eating this roll at the tender age of two. This is also my son’s favorite roll. It represents a great way to eat clean protein and carbs. You can replace tuna with hamachi (farmed Japanese yellowtail) or salmon.

Ingredients

1 cup (240 ml) water
2 to 3 tablespoons plus

Asia
Japan
Fish course
Starter
Pescatarian

Method

In a small bowl, make the vinegar water for dipping your hands by combining the water and 2 to 3 tablespoons (30 to 45 ml) of rice vinegar.
In a medium bowl, stir together the remaining 1 teaspoon (5 ml) rice vinegar, the sugar, and salt. Mix in the rice. Divide the rice into two portions.
Open a makisu (bamboo rolling mat) and place one sheet of nori