Tekka Maki

🛒 Ingredients

• Seasoned Sushi Rice 150 g · 215 kcal
• Sashimi-grade Tuna 60 g · 78 kcal
• Nori Seaweed Sheet 3 g · 10 kcal

👨‍🍳 Instructions

1. Prepare sushi rice according to package directions, then season it with sushi vinegar (a mixture of rice vinegar, sugar, and salt); allow it to cool to room temperature.
2. Slice the sashimi-grade tuna into long, thin strips, approximately 1 cm thick and the length of your nori sheet.
3. Place a nori sheet, shiny side down, on a bamboo rolling mat. Evenly spread a thin layer of seasoned sushi rice over about two-thirds of the nori, leaving the top edge bare.
4. Lay one or two strips of tuna horizontally across the center of the rice, adding a tiny dab of wasabi if desired.
5. Using the bamboo mat, carefully roll the nori and rice forward, pressing firmly to create a tight cylinder. Moisten the bare edge of the nori with a little water to seal the roll.
6. With a sharp, wet knife, slice the roll into 6-8 equal pieces. Serve immediately with soy sauce, pickled ginger, and wasabi on the side, if desired.