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Tekkamaki Tuna Rolls are made with sashimi grade tuna rolled in vinegared sushi rice and nori seaweed sheet. Homemade Tekka Maki is so much cheaper than the restaurant.
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Tekkamaki Tuna Roll

Tekkamaki Tuna Rolls are made with sashimi grade tuna rolled in vinegared sushi rice and nori seaweed sheet. Homemade Tekka Maki is so much cheaper than the restaurant.
Course Dinner
Cuisine Japanese
Keyword Tekka Maki, Tekkamaki, Tuna Roll, Tuna Sushi Roll
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24 pieces (4 rolls)
Calories 54kcal
Author izzycooking

Ingredients

For Sushi Rice:

  • 1 1/2 cup sushi rice (I recommend using high-quality Japanese short grain rice)
  • 1 ½ cup water
  • 1 ½ tablespoons sushi vinegar or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt

For Tekka Maki:

  • 4 oz sashimi-grade tuna (113g), you can substitute canned tuna
  • 2 sheets nori seaweed sheet
  • 2 tablespoons white sesame seeds toasted

Optional for Serving:

  • soy sauce
  • wasabi

Instructions

Make the Sushi Rice

  • Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction.
  • Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).

Make Tekkamaki

  • Cut the tuna into 1/2-inch thick strips.
  • Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
  • Fold the nori sheets in half and split them by hands or using a pair of scissors.
  • Place half of the nori sheet on top of the bamboo.
  • Take ¾ cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. Wet your fingers in the tezu* vinegar water to spread the rice in a thin layer. Don't use too much pressure, otherwise you'll make the rice mushy.
  • Sprinkle with white sesame evenly on top.
  • Place tuna strips on top of the nori.
  • Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
  • Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
  • Once the roll is complete, move the roll to the cutting board and cut them into pieces.

Notes

  • * Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.

Nutrition

Calories: 54kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 4mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg