Tekka Maki (Japanese Tuna Sushi Roll Recipe)
Craving sushi? Try our easy Tekka Maki recipe for a taste of Japan. Learn step-by-step how to make this delicious, classic sushi at home!
Looking for sushi roll recipes? Try my Oshinko Roll, Natto Roll or Kanpyo Roll!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Tekka Maki:
How To Make Tekka Maki: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Cut the raw tuna lengthwise.
Step 2
Mix rice vinegar, salt, and sugar together.
Step 3
Add the sushi vinegar to the cooked rice and mix well.
Step 4
Place a nori sheet on a sushi mat and spread the sushi rice evenly over it. Place the tuna in the center.
Step 5
Roll from the front, applying gentle pressure to shape the roll.
Step 6
Slice the sushi roll into bite-sized pieces.
Enjoy your tekka maki roll by serving it alongside soy sauce and wasabi paste. Simply blend the wasabi paste into the soy sauce, and then dip your sushi roll into the sauce.
Your Questions Answered
Tekka Maki is a type of sushi roll that features raw tuna as its main filling, wrapped in vinegared rice and nori seaweed. It’s a classic Japanese dish known for its fresh, rich flavor and is often enjoyed as a part of sushi platters.
In sushi terminology, “maki” refers to a roll. Japanese sushi rolls are named by combining the main ingredient with “maki,” such as oshinko maki (pickled daikon roll) and natto maki (fermented soybean roll).
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Tekka Maki (Japanese Tuna Sushi Roll Recipe)
Print Pin SaveEquipment
- Makisu (Bamboo sushi mat) (You can also use cling wrap to roll sushi)
Ingredients
- 400 g Cooked Japanese Rice, 2 US cups
- 250 g Tuna, 9 oz
- 3 Nori Sheets, full size nori sheet
Sushi vinegar
- 1 Tbsp Rice Vinegar
- ½ Tbsp Sugar
- ½ tsp Salt
Instructions
- Prepare the Ingredients: Divide a nori sheet in half with the lines on the seaweed using your hand or scissors. Remove the excess moisture of raw tuna with a paper towel and cut into 1 cm (½-inch) strips.
- Make Sushi Rice: Blend rice vinegar, salt, and sugar well in a small bowl. Transfer the cooked rice to a large bowl, and gradually pour the vinegar mixture over the rice while gently mixing it with a rice paddle.
- Assemble: Place the nori sheet, shiny side down, on a bamboo sushi mat. Evenly spread the rice on the nori sheet using your hand or rice paddle. Leave 1 cm (about half an inch) of the nori uncovered at the top. Place the tuna in the center of the rice.
- Roll: Align the seaweed with the bottom edge of the sushi mat. Use your middle finger to hold down the tuna, lift the mat with your thumb, and start rolling from the front until the end of the rice. Apply gentle pressure to shape the roll.
- Cut the Sushi Roll: Wet the knife with the damp cloth and cut the sushi roll in half. Align the two halves of the sushi rolls and cut them into thirds.
Video
Notes
- When spreading the rice, wet your hands with water to prevent the sticky rice from clinging to your fingers, or use a rice paddle to make spreading easier.
- Nori sheets have a shiny side and a rough side. Always place the shiny side down when assembling the roll.
- When cutting, have a wet cloth ready. Moistening the knife before slicing makes the rice not stick and makes it easy to cut.
- Adding wasabi to soy sauce is highly recommended, as it enhances the flavor and contributes to the bactericidal action of raw fish, ensuring a safer and more delicious sushi experience.
