Easy Tekka Maki Recipe (Japanese Tuna Sushi Roll)
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!
In this recipe, I’ll walk you through how to make a delightful Japanese tuna sushi roll known as Tekka Maki! With its rich flavors and vibrant colors, it holds a special place in Japanese sushi cuisine.
Whether you’re a sushi pro or a newbie, these easy steps and tips ensure your success in making this delicious sushi! Let’s start now!
- This recipe is for you if:
- You love Japanese sushi.
- You love sushi rolls or maki sushi.
- You are looking for easy tekka maki recipe.
- You want to make Japanese tekka maki rolls at home.
If you want to check the recipe immediately, please visit the link below. Let’s get started!
About This Recipe
- Japanese sushi roll recipe
- Tuna is the main ingredient
- Beginner-friendly sushi roll to try at home
What is Tekka Maki?
Tekka Maki, also known as a tekka roll or tuna roll sushi, is a popular Japanese sushi roll known for its simplicity and bold flavors.
It features sushi-grade tuna as its star ingredient. The tuna strips are rolled with seasoned rice and wrapped in nori seaweed, resulting in a compact and flavorful cylindrical sushi roll.
It’s often served with soy sauce, wasabi, and pickled ginger, making it a beloved choice at sushi restaurants.
Origins and Naming
Tekka Maki became popular during the late Edo in gambling dens. The term “Tekka” in Japanese is derived from “the red color of hot iron.”
This name was adopted because of the vivid red hue of the tuna and its spicy character paired with wasabi, similar to the heat and intensity of hot.
In sushi terminology, the term “Maki” refers to a roll. Any sushi roll is named by combining the “main ingredients” with the word “maki”, such as “tekka” maki and “natto” maki.
A Brief Introduction to Sushi Roll (Maki Sushi)
The sushi roll, known as Maki sushi or Nori maki in Japanese, is created by wrapping a nori sheet (seaweed) around a layer of vinegared rice seasoned with a mixture of rice vinegar, sugar, and salt, along with the chosen main ingredient in the center.
Sushi roll comes in two different sizes:
- Hosomaki refers to thin sushi rolls, typically containing one main ingredient inside the roll. Kappa Maki (cucumber roll), Oshinko Maki, and Kanpyo Maki are of this type.
- Futomaki, on the other hand, refers to thick rolls that can contain multiple ingredients. This type includes Avocado Futomaki, Uramaki (inside-out roll), California roll, and Dragon roll.
I hope this simple knowledge will make ordering at sushi restaurants a more enjoyable and effortless experience for you!
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Cooked Japanese rice: See below.
- Tuna: See below.
- Nori sheet: See below.
- Rice vinegar, sugar, and salt: We blend them well and pour them into the rice to make vinegared rice. Other types of vinegar may be too strong for the rice, so I highly recommend using rice vinegar. You can also use store-bought seasoned rice vinegar.
Japanese Short-grain Rice
The best rice for sushi rolls is short-grain rice, which is more starchy than long-grain rice and helps maintain the desired shape of the sushi roll and onigiri rice balls.
I won’t go into the details of how to cook rice in this recipe, so please see the “How to Cook Japanese Rice on the Stove” recipe.
Nori Seaweed Sheet
Nori is a type of seaweed that’s dried, crispy, and sold in sheets like in the picture above.
Get this full-size nori sheet (8.3″ x 7.5″ or 21 x 19 cm) at a grocery store, and we will divide it into half to make this sushi roll recipe.
Raw Tuna
When consuming it raw, pick a sushi-grade tuna for the best flavor and safety. Look for fish markets or specialty seafood stores that label their tuna as suitable for raw consumption.
If raw fish isn’t your preference, you can opt for cooked or partially seared tuna.
Where to Buy Japanese Ingredients
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese market: Mitsuwa Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
Makisu (Bamboo Sushi Mat)
A Makisu, also known as a bamboo mat or sushi mat, is a traditional tool used in Japanese cuisine for rolling sushi. It is made from thin bamboo strips woven together with string. The makisu provides support and helps shape the sushi roll while keeping the ingredients tightly wrapped.
When you closely observe the side profile of Makisu, you’ll notice that one side is flat while the other is round. Make sure to place the nori sheet on the flat side to achieve a smooth surface for your sushi roll.
If you don’t have a Makisu, you can still make sushi using plastic wrap as a substitute.
🔪Instructions
Here are the step-by-step instructions for making Tekka Maki. The process consists of the following four straightforward steps!
- Step 1: Preparing the Rice
- Step 2: Preparing the Ingredients
- Step 3: Assembling the Roll
- Step 4: Cutting the Roll
Step 1: Preparing the Rice
1. Blend rice vinegar, salt, and sugar well to make sushi vinegar.
2. Transfer the cooked rice to a large bowl, and gradually pour the sushi vinegar mixture over the rice while gently mixing it with a rice paddle.
3. Mix until the rice is evenly coated with sushi vinegar. Be careful not to mash the rice.
4. Cover with a wet cloth over the bowl while preparing the ingredients. Allow the rice to cool to room temperature before making sushi rolls.
Helpful Tips For Preparing The Rice
- When preparing the sushi rice, avoid mashing the grains while stirring. Use a gentle folding motion to mix the rice and seasonings.
- If the sushi rice is still hot, you can use a paper fan to cool it to room temperature.
Step 2: Preparing the Ingredients
1. Nori sheet: Divide a nori sheet in half. Follow the lines on the seaweed and cut along their direction with your hand or scissors.
2. Tuna: Remove the excess moisture with a paper towel and cut into 1 cm (½-inch) strips.
Step 3: Assembling the Roll
1. Place a bamboo sushi mat on a flat surface and place the nori sheet, shiny side down and rough side up, on the mat.
2. Wet your hands with water to prevent the rice from sticking, grab the sushi rice, and shape it into a cylindrical form.
3. Evenly spread the rice on the nori sheet using your hand. Leave half an inch (1.2 cm) of the nori uncovered at the top.
4. Place the tuna in the center of the rice.
5. 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.
6. Lift the sushi mat and roll the sushi to seal the roll. Apply gentle pressure to shape the roll.
The first one is complete! Repeat the rolling process to make four more rolls. Allow them to sit for a few minutes before cutting.
Helpful Tips for Assembling the Roll
- Use around 70-80g (1/3 to 1/4 US cups) of rice for each roll as a guide to avoid overflow when rolling.
- When spreading the rice, ensure it is evenly distributed on the nori sheet. Wet your hands with water to prevent sticking, as rice tends to be quite sticky. You can also use a rice paddle as it can make the spreading process easier.
- Nori sheets have a shiny side and a rough side. When placing the nori sheet, ensure the shiny side faces down. Once the sushi roll is completed, the shiny side of the nori should be on the outside.
- Ensure that the smooth side of the sushi mat faces up and the knot is positioned on the upper side.
Step 4: Cutting the Roll
1. Prepare a damp cloth, as the rice tends to be sticky. Use a sharp knife to slice it into bite-sized pieces.
2. Wet the knife with the damp cloth and cut the sushi roll in half.
3. Align the two halves of the sushi rolls and cut them into thirds.
4. Done! Serve the sushi rolls with the cut side facing up.
Helpful Tips for Cutting the Roll
- Position the end of the roll facing down and let it sit for a few minutes before cutting. This will make it easier to cut. Have a damp cloth ready to wipe the knife after each cut, ensuring clean cuts.
- Make sure to cut each sushi roll to the same length. It looks visually appealing when each piece has the same height when serving.
Serve
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.
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.
Sushi Roll Variations
You can create even more variations if you substitute tuna with other ingredients. Here are some classic sushi roll options:
- Natto Maki (Fermented soybeans)
- Oshinko Maki (Pickles)
- Kanpyo Maki (Dried gourd strips)
- Kappa Maki (Cucumber)
- Avocado Roll
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Easy Tekka Maki Recipe (Japanese Tuna Sushi Roll)
Print Pin SaveEquipment
- 1 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 Sheet, full size nori sheet
Sushi vinegar
- 1 tbsp Rice Vinegar
- 1/2 Tbsp Sugar
- 1/2 tsp Salt
Instructions
Preparing Sushi Rice
- Blend rice vinegar, salt, and sugar well to make sushi vinegar.
- Transfer the cooked rice to a large bowl, and gradually pour the sushi vinegar mixture over the rice while gently mixing it with a rice paddle.
- Cover with a wet cloth over the bowl while preparing the ingredients. Allow the rice to cool to room temperature before using it for making sushi rolls.
Preparing the ingredients
- Nori sheet: Divide a nori sheet in half. Follow the lines on the seaweed and cut along their direction with your hand or scissors.
- Tuna: Remove the excess moisture with a paper towel and cut into 1 cm (½-inch) strips.
Assembling the Roll
- Place a bamboo sushi mat on a flat surface and place the nori sheet, shiny side down, on the mat.
- Wet your hands with water to prevent the rice from sticking, grab the sushi rice, and shape it into a cylindrical form.
- Evenly spread the rice on the nori sheet using your hand. Leave 1 cm (½ inch) of the nori uncovered at the top.
- Place the tuna in the center of the rice.
- 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.
- Lift the sushi mat and roll the sushi to seal the roll. Apply gentle pressure to shape the roll.
Cutting the 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 preparing the sushi rice, be careful not to mash the grains while stirring. Use a gentle folding motion to mix the rice and seasonings.
- If the sushi rice is still hot, you can use a paper fan to cool it down to room temperature.
- Use around 70-80g (1/3 to 1/4 US cups) of rice for each roll as a guide to avoid overflow when rolling.
- When spreading the rice, ensure it is evenly distributed on the nori sheet.
- Nori sheets have a shiny side and a rough side. When placing the nori sheet, ensure that the shiny side is facing down.
- Make sure to cut each sushi rolls to the same length. It looks visually appealing when each piece has the same height when serving.
