TEKKAMAKI (TUNA ROLL)
Ingredients:
- 1 Nori sheet (dried seaweed)
- 150g sushi-grade tuna (raw)
- 50g sushi rice (raw)
- 100 ml water
- 1 teaspoon sushi rice seasoning
To serve (Optional):
- Japanese Soy Sauce
- wasabi paste
- pickled ginger
Instructions:
- Wash the rice well and cook with 100ml water on medium low heat. Season the rice with the seasoning according to packet instruction.
- Cut tuna into thin and long sticks 1/2-inch thick and 7 1/2-inch long.
- Put bamboo sushi mat flat on work surface with bamboo slats left to right, so you can roll mat away from you.
- Put a nori sheet on top of bamboo mat with one of the seaweed’s long sides close to the front edge of sushi mat (the edge near you).
- Spread about half of sushi rice on top of nori sheet.
- Place tuna horizontally on rice.
- Roll up bamboo mat, pressing forward to shape sushi into a cylinder. Roll from the front end of the mat, guiding with the sushi mat toward the other end.
- Tighten rolls like roll cakes, pulling the mat to tighten and pressing the bamboo mat firmly.
- Remove roll from mat.
- Repeat until all rolls are made.
- Wipe a knife with a wet cloth before slicing sushi. Cut rolled sushi into bite-size pieces. Serve right away with soy sauce and wasabi.
Nutrition Facts:
- Calories: 423.2Cal
- Protein: 39.5g
- Carbs: 44.6g
- Fat: 8.5g
