Maki Sushi - Tekka Maki (Tuna Roll)

Name: Maki Sushi - Tekka Maki (Tuna Roll)
Cuisine: Japan
Ingredients: 1 full Nori sheet; 200g seasoned Sushi rice; 100g sashimi-grade, cut into long strips Fresh tuna (maguro); optional thin line Wasabi; for rolling Bamboo mat (makisu); serving Soy sauce & gari

A recipe from Japan.

🇯🇵 JapanjapaneserawFishglutenFreeOptiondairyFreenutFreesoyFreeOptioneggFree

Nutrition (per serving)

250Calories

15 gProtein

4 gSugar

600 mgSalt

Ingredients

1 full Nori sheet
200g seasoned Sushi rice
100g sashimi-grade, cut into long strips Fresh tuna (maguro)
optional thin line Wasabi
for rolling Bamboo mat (makisu)
serving Soy sauce & gari

Method

Prepare sushi rice as standard: wash, cook, season with vinegar mixture, cool while fanning.
Place nori shiny side down on bamboo mat covered with plastic wrap (prevents sticking).
Wet hands with vinegar water, spread rice evenly over nori in thin layer, leaving 2cm strip uncovered at far end.
Place thin line of wasabi horizontally in center if desired.
Lay long tuna strips in center line.
Lift near edge of mat, roll firmly but gently over filling, continue rolling while applying even pressure to form tight cylinder.
Seal edge with water or rice grains.
Rest roll seam-side down 5 minutes.
Slice into 6-8 pieces with sharp wet knife.
Serve with soy and ginger – classic tuna roll.