“Maki Tekka” refers to a type of sushi roll, specifically a Tuna Roll. The term “Tekka” translates to “red iron,” indicating the deep red color of the tuna. Making Maki Tekka involves rolling sushi rice and tuna within a sheet of nori (seaweed).
Maki Tekka (Tuna Sushi Roll) Recipe
Enjoy crafting and relishing these Maki Tekka rolls, showcasing the deliciousness of fresh tuna encased in sushi rice—a delightful treat for sushi lovers!
Equipment
- bamboo sushi rolling mat
- sharp knife
- Bowl of water
- cutting board
Ingredients
- sushi rice
- sheets nori
- fresh tuna
- Soy sauce
- Wasabi paste
- Pickled ginger
Instructions
- Rinse sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or using a rice cooker. Once cooked, let it cool to room temperature.
- Cut the fresh tuna into long strips approximately the width of the nori sheets.
- Place a sheet of nori shiny side down on the bamboo sushi rolling mat .Moisten your hands lightly with water to prevent the rice from sticking.
- Spread a thin layer of sushi rice evenly over the nori, leaving about half an inch of the nori sheet uncovered at the top edge.
- Place the tuna strips horizontally across the center of the rice-covered nori sheet.
- Start rolling the sushi tightly using the bamboo mat, starting from the end closest to you. Apply gentle pressure to shape the roll evenly as you roll it away from you.
- Once rolled, dampen the top edge of the nori with a little water to seal the sushi roll.
- Using a sharp knife moistened with water, slice the roll into individual pieces. Wipe the knife between cuts for cleaner slices.
- Arrange the Maki Tekka on a plate and serve with soy sauce and, if desired, wasabi paste and pickled ginger.
Video
Notes
Maki Tekka can be customized by adding other ingredients like cucumber or avocado. You can also experiment with different dipping sauces for added flavor.
Nutrition
Serving: 400g
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