Photograph of the finished Tekka maki

Japan · Cuốn sushi nhỏ cá ngừ Tekka maki

Tekka maki

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 1.6 lb
  • Photograph of Tuna Tuna 1.3 lb
  • Photograph of Nori seaweed Nori seaweed 12 sheets
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Wasabi Wasabi 1.4 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Kombu seaweed Kombu seaweed 1.1 oz

Method

  1. 1 Cook the rice with a piece of kombu, then mix in a vinegar, sugar, and salt mixture while the rice is still hot.
  2. 2 Mix in the vinegar by slicing across the rice, not stirring in a circular motion; stirring will mash the rice grains into a paste.
  3. 3 Use a fan to quickly cool the rice down to body temperature, then cover it with a damp cloth.
  4. 4 Cut the tuna into 1 cm long strips and keep chilled until wrapping.
  5. 5 Cut the seaweed sheet in half, spread the rice thinly leaving a 1 cm edge, then spread wasabi and place the fish stick on top.
  6. 6 Roll it into a small tube with a diameter of 3 cm, then cut six slices with a wet knife.
Start cooking