Tekka Maki (Tuna Sushi Roll)

Cover half a sheet of nori with sushi rice, run a line of wasabi through the middle, and lay a single stick of lean sashimi-grade tuna on top. Roll it up, nori outside and tuna in the center. That’s all tekka maki is.

Alongside kanpyo maki (dried gourd strips) and kappa maki (cucumber), it’s one of Japan’s classic hosomaki, thin sushi rolls. Let’s roll one at home.

Tekka maki

Recipe Snapshot

What is it? Tekka maki is a slender sushi roll with a center of lean tuna and wasabi, surrounded by vinegared rice and wrapped in nori.
Flavor profile: Lean tuna, firmed with salt, is the main flavor. A little soy sauce adds salt and aroma, followed by crisp, toasted nori and a sharp hit of wasabi.
Why this recipe works: Hold one hand against the edge like a wall as you spread the rice. The rice reaches the nori’s edges, so the ends come out as thick as the middle.
How to make it: Mix vinegar into cooked rice, halve the nori while the salted tuna rests, then roll on a bamboo mat and slice 6 pieces. Only the optional nori toast uses heat.
What to expect: Allow 30 minutes for prep and about 45 overall, salt rest included. Watch the ends, which collapse into hollow spaces if the rice doesn’t reach the nori’s edges.

six tekkamaki tuna sushi rolls on a green plate

Jump to

What Is Tekka Maki?

Tekka maki (鉄火巻き) is a thin Japanese sushi roll built around a stick of lean red tuna, with rice inside and nori wrapped around the outside. It’s a familiar roll in both sushi shops and home kitchens. The tuna stays in one piece, rather than being minced or mixed with a spicy sauce.

Use fatty tuna, called toro, instead of lean tuna, and you have toro tekka.

What is hosomaki?

Hosomaki means a thin sushi roll. It uses half a sheet of nori and usually contains a single filling. Futomaki is the larger kind, made with a full sheet and several fillings. At traditional Tokyo-style (Edomae) sushi shops, the classic selection of thin rolls includes kanpyo maki (simmered dried gourd), kappa maki (cucumber), tekka maki (tuna), and shinko maki (pickled daikon).

The origin of tekka maki

In a handwritten record of Edo life, now called Tokyo, completed in 1853, dried gourd is the only filling listed for nori rolls. Thin rolls filled with tuna are said to have emerged in Tokyo sushi shops in the 1860s to 1870s, between the end of the Edo period and the beginning of the Meiji era. In the days before refrigeration, the tuna was reportedly marinated in soy sauce first. Dictionaries date the earliest recorded use of the name tekka maki to 1925. The 2 characters in tekka (鉄火) literally mean iron and fire. One familiar story traces the name to tekkaba, or gambling dens, where gamblers could eat the rolls with one hand without interrupting a game. Another explanation connects the red tuna to glowing-hot iron and the roll’s shape to fire coming from a gun barrel. Still, the gambling-den story is the one I enjoy most.

Tekka Roll Ingredients

Ingredients needed to make tekka maki on a white background with labels. From top to bottom, left to right: sushi nori, cooked Japanese rice, sashimi grade tuna, soy sauce, rice vinegar, wasabi, sugar, salt.

Sashimi-grade lean tuna: Buy tuna only if its label says it is safe to eat raw. Look for deep-red, lean flesh, the traditional choice for tekka maki. If you can only get pre-sliced sashimi, that works for rolling too. In our survey of Japanese home cooks living abroad, respondents reported buying sashimi tuna from a fish market or a well-stocked Japanese supermarket.
Sushi rice: To make sushi rice, cut a mixture of rice vinegar, sugar, and salt into cooked Japanese short-grain rice, the rice used for sushi in Japan. Koshihikari, Sasanishiki, and Akitakomachi are suitable varieties, as is California-grown Nishiki. Among rice grown in the US or Canada, some Japanese cooks living abroad mention Tamanishiki, Tamaki Gold, and Kagayaki, with Tamanishiki described as the most consistent of the 3. My choice of vinegar is rice vinegar for its gentle acidity and subtle sweetness.
Nori: You need half a sheet of toasted sushi nori for each roll. Whole sheets measure roughly 21 × 19 cm, usually shown on US packages as about 7.5 × 8.5 in. You can also buy packs of precut half sheets from US online shops.

Jump to Full Recipe Measurements

Substitution Ideas

Japanese short-grain rice → Calrose: California-grown medium-grain Calrose can become sushi rice when you don’t have Japanese rice. Once cool, though, it separates more quickly, making the roll a little less secure.
Japanese short-grain rice → Korean or Taiwanese rice: Korean rice tastes and feels very similar to Japanese rice. Some Japanese cooks abroad say the same of the Korean rice sold at Asian grocers. One of our survey respondents, in Sydney, buys either Japanese or Taiwanese rice according to availability and price, calling the Taiwanese rice cheap, tasty, and close to Japanese rice.
Rice vinegar → Japanese grain vinegar: Japanese grain vinegar will do if you can’t find rice vinegar. Its sharper, cleaner sourness makes the sushi rice a little more tart and less rounded in flavor.
Rice vinegar → apple cider vinegar: With comparable acidity and a little natural sweetness, apple cider vinegar is more or less a close match. It does leave a slight apple scent.
Rice vinegar → red vinegar (akasu): Akasu, or red vinegar, is made from sake lees, and I list it alongside rice vinegar and grain vinegar in my sushi rice recipe. This is the vinegar that helped make Edomae sushi an everyday food, and I love the color it gives the rice. Sushi shops specializing in this red-vinegar style are especially popular in Tokyo at the moment.
Wasabi → skip it: You can simply leave wasabi out if you don’t have it. When buying a tube, look for hon-wasabi, meaning real wasabi.
Soy sauce → Chinese light soy sauce: Chinese light soy sauce is a close alternative to Japanese soy sauce, though it is lighter in color and slightly saltier.

Substitutions that I don’t recommend:

White vinegar instead of rice vinegar: Its harsh acidity gives sushi rice an overly sharp taste.
Long-grain or brown rice instead of Japanese rice: Brown rice and long-grain varieties such as jasmine don’t hold together the way Japanese short-grain rice does, leaving you with a roll that falls apart even after rolling. Whatever you do, don’t use these.
Non-sashimi ahi steak instead of sashimi-grade tuna: Tuna without a label saying it is safe to eat raw is intended for cooking. Never, ever serve it raw as sashimi or use it raw in tekka maki.
Canned tuna instead of sashimi-grade tuna: Using cooked tuna makes this a different kind of sushi, more like a tuna mayo roll.
Seasoned nori or Korean seasoned seaweed instead of toasted nori: These already contain seasonings such as soy sauce, mirin, sugar, and sometimes oil, so they alter the flavor of the sushi rice.
Chinese dark soy sauce instead of soy sauce: Dark soy sauce is too sweet and thick for this roll. Choose the light variety if you’re using Chinese soy sauce.

Still missing a Japanese pantry staple? My guide to Japanese ingredient substitutes covers the rest.

How to Make My Tekka Maki

STEP

Make the sushi rice

i. Combine the rice vinegar, sugar, and salt in a small bowl, stirring to dissolve the sugar and salt.

Rice vinegar, salt and sugar mixed in a small glass bowl

ii. Add this mixture to the warm rice. Use a rice paddle to mix with a cutting motion that leaves the grains intact, continuing until every grain is coated and the rice looks glossy.

Pouring sushi vinegar mixture over warm rice

iii. Cool the rice with a fan until it reaches body temperature. Quick fanning dries off excess water without changing how the vinegar soaks in. Cover it with a damp cloth that you’ve wrung out well.

Sushi rice in a wooden tub being cooled with a hand fan

Japanese sushi rice in a wooden sushi-oke half covered with a damp tea towel

Hold your hand over the rice to check. It should feel just slightly warm. The cloth stops it drying out as you prepare the remaining ingredients and equipment.

For a clearer look at how to angle the paddle and how quickly to mix as you fan, watch my sushi rice video before you start, and you won’t be guessing.

STEP

Salt the tuna (optional)

i. Briefly rinse the tuna block with cold water, then dry it with paper towels.

ii. Salt both sides, using your hand to spread a thin layer over the surface without rubbing hard.

salted tuna sashimi block in a metal container

iii. Put the tuna in a container and raise one side of the container so released liquid can drain to the lower end. Refrigerate for 10 to 15 minutes. We call this step “shiojime”.

salted tuna sashimi block in a metal container draining on an incline

Use that resting time to prepare the nori and equipment for the next step. When I run 2 jobs side by side like this, I find that planning the order ahead matters more than fast hands.

iv. After the rest, blot away the liquid on the tuna with paper towels. Slice it into sticks measuring 7 to 8 mm square.

Note: With pre-sliced sashimi, leave out the salting step and pat the pieces dry before rolling. Salting smaller pieces tends to draw out umami along with their juices.

What is shiojime?

Shiojime is a brief salt treatment for sashimi-grade fish. Salt draws out excess moisture through osmosis, firming the flesh and giving it more chew and a deeper flavor. The escaping water also carries away compounds responsible for fishy odors. It’s a way to get a little more from an affordable piece of sashimi-grade fish.

STEP

Get the nori and your station ready

i. For crisper, more aromatic nori, you can lightly pass it over a low gas flame to toast it. This step is optional.

fanning nori over a small flame over a stove

ii. Fold the sheet in half and firmly crease it with your fingers, then tear it along the fold. You can use scissors instead.

animation showing how to break nori in half neatly to make hosomaki

iii. Have a bowl of cold water nearby to dampen your hands.

iv. Set out the bamboo mat with its flat side facing up. The bamboo strips should run from side to side, with the knotted strings at the edge farthest from you.

STEP

Spread the rice on the nori

i. Put the nori rough side up on the mat, long side toward you, with the edge closest to you aligned with the mat’s near edge.

nori aligned with the bottom of a bamboo sushi rolling mat

ii. Dampen your hands, pick up a handful of sushi rice, and loosely form it into a log.

Tip: Keep your hands damp, rather than dripping. Drops of water make the nori soggy and wrinkled, which makes rolling difficult. Cooking gloves prevent rice from sticking to your hands.

iii. Start with the rice on one side and spread it across the nori without pressing it flat. Leave a bare strip about a finger wide along the top edge.

how to spread rice on nori to make hosomaki

iv. Hold your free hand upright at the opposite end of the nori as a barrier and spread the rice right up to that edge. Move rice into any low patches to make an even layer.

v. Pinch up the rice beside the bare strip to form a small ridge.

This slightly raised far edge meets the lower layer of rice nearest you when you roll. That helps keep the filling enclosed in the center.

STEP

Add the wasabi and tuna

i. For a roll with wasabi, spread a single line along the middle of the rice.

spreading wasabi on rice making kappa maki

ii. Position the tuna along the center of the rice rather than the center of the nori. Press gently to keep it from slipping during rolling.

rolling tekkamaki on a bamboo sushi rolling mat

iii. If one stick doesn’t span the length of the nori, cut another piece and place it against the end.

STEP

Roll it up

i. Make sure the nori’s near edge is still flush with the near edge of the mat.

ii. Use your thumbs to raise the mat’s near edge while your remaining fingers gently hold the tuna in position. Roll tightly until the rice closest to you meets the raised ridge on the far side.

iii. Raise the mat’s edge a little, then roll forward again to wrap the bare nori strip around and seal it.

animation to show how to roll hosomaki with bamboo sushi rolling mat

iv. Shape the roll into a square through the mat: press the near face with your thumb, the far face with your middle finger, and the top with your index finger.

v. Repeat with the remaining rice and nori.

STEP

Cut and serve

i. Wipe a sharp knife with a damp cloth, then halve the roll. Start with a forward stroke, then use short sawing strokes, rather than pushing straight down.

ii. Slice each half into 3 equal pieces to make 6 in total. Wipe the blade between cuts.

A knife being wiped with a damp towel before the sushi roll is cut

For neater pieces with even cut surfaces, trim a thin slice from each end.

iii. Serve with a small dish of soy sauce, dipping each piece lightly before eating.

If you want something warm next to these rolls, follow my miso soup video to make a bowl.

Tips for the Best Tekka Roll

Spread rice right to the nori’s edges. With just one filling and a small amount of rice, a thin roll is especially prone to underfilled ends. To me, if most people can’t recreate a recipe at home, it’s already a big failure as a recipe. Before you roll, hold one hand upright against the edge and spread the rice up to it so every slice has the same thickness.
Don’t count on the package for the tuna’s length. US packages of sashimi tuna list weight, but not the length of the block. A half sheet of nori measures about 19 cm (7.5 in) along the length of the roll. If the tuna is too short to cut a stick that length, place a second piece end to end with the first.
Season the rice while warm and keep it on the counter until rolling. Warm rice absorbs the vinegar mixture much more readily, so get leftover cold rice or packaged precooked rice piping hot before adding the mixture. Refrigeration makes sushi rice hard and difficult to spread, since chilled cooked rice turns firmer and less sticky. Cover it with a damp cloth at room temperature and use it to roll within 2 hours.

Rice spread right to the edges fills out even the last piece of the roll.

Storage & Meal Prep

Fridge: Eat rolls the same day. Leftovers? Keep tuna and rice apart. Sealed rice keeps a day but hardens, so microwave it until steaming hot, then let it cool to body temperature.

Freezer: Avoid freezing rolls, since rice frozen with raw fish thaws to a poor texture. Thawed tuna refreezes watery. Freeze plain rice in portions, reheat, and add vinegar.

Meal prep: Make rice that day, keep it under a damp cloth, and roll within 2 hours.

What to Serve With Tekka Maki

Red Miso Soup (Akadashi)
Homemade Sushi Ginger (Gari)
Rolled Dashi Omelette (Dashimaki Tamago)
Cucumber Sunomono Salad

Tuna Roll Troubleshooting

Why won’t my roll close at the far edge?

Too much rice leaves too little bare nori to wrap around the roll. Unfold the mat and remove some rice from the far edge until you have a finger-width strip of bare nori again. Realign the near edges of the nori and mat, then reroll.

Why is the tuna off-center in the cut pieces?

The tuna may have moved when you lifted the mat without holding it in place, or the 2 edges of rice may have missed each other. You can still cut and eat this roll as it is. For the next one, lift the mat with your thumbs while your other fingers hold the tuna steady, aiming the near edge of rice directly at the raised ridge on the far side.

Why are the ends of my roll thin and hollow?

There isn’t rice all the way to the nori’s edges. Thin rolls have little rice at either end, so both ends draw inward if you spread it without a hand to hold it in place. Trim a little from the ends of this roll to even up the cut surfaces. Next time, use one hand as a barrier while you spread rice right to the edge before rolling.

Why won’t my sushi rice spread on the nori?

Sushi rice becomes firm as it gets cold, especially after refrigeration or a long wait. Microwave it until it is roughly body temperature. It will then spread over the nori again.