Tekka Maki (Tuna Sushi Roll)

To prepare vinegared sushi rice, add a mixture of vinegar, sugar, and water to the cooked rice. Blend the mixture until rice becomes shiny and the sushi vinegar is well distributed. Use a rice scoop to cut the mixture when it is blended.

Once done, cool the rice using a fan until it reaches the human temperature.

After cooling, cover the sushi rice with a damp cloth. This will stop it from drying out while you prepare the filling.

For more detailed instructions, please refer to my sushi rice recipe.

Rinse the tuna block under cold water, then pat the tuna dry with paper towels.

Lightly sprinkle the tuna with a small amount of salt. This process, known as “shiojime,” is a trendy Japanese technique that enhances the flavor of inexpensive sashimi-grade fish. The salt works to tighten the fish’s flesh by drawing out excess water through osmotic pressure. This not only concentrates the flavor components, making the tuna taste richer, but also helps to reduce any fishy odor.

Place the salted tuna in a container and prop up one side (I used my rolled up sushi mat for this). The elevation will allow any extracted water to drip off easily. Let it stand for 10 to 15 minutes.

After the resting period, use a clean paper towel to gently wipe off any moisture that has surfaced on the tuna.

As I mentioned, you will need half a square of nori when making hosomaki. If you’re not confident to draw straight lines, like me, you can fold and cut the nori by hand or use kitchen shears or a knife to cut it in half.

For the tuna, it’s best to cut it into sticks about 7-8mm or roughly 1/3 of an inch thick.

Then, prepare a bowl of cold water, a small dish of wasabi, and the bamboo rolling mat for your sushi station.

The rolling mat should be turned up on the flat side, and the knot in the knitting yarn should be at the top.

Place the nori on the mat with the rough side facing up and align it with the bottom edge.

Wet your hands and take a ball of rice weighing around 80g (a little less than 3oz). Wetting your hands will prevent the rice from sticking, and I recommend using a pair of cooking gloves to prevent the rice from sticking to your hands too much.

But be careful not to apply too much water to your hands, as it can cause water to drop down onto the nori, resulting in damp and wrinkled nori that becomes difficult to roll.

Shape the rice into a rough cylinder.

First, place the rice on the top left corner of the nori sheet and spread it evenly across to the opposite side, leaving a finger-width border along the top.

However, do not press the rice too hard to prevent it from being mushed.

To make a well-formed hosomaki sushi roll, it’s important to use one hand to create a wall on the opposite side of the rice when spreading. This ensures that the rice is evenly distributed on the edges. Typically, hosomaki contains fewer ingredients and less rice on the edges, which can lead to unevenness in the roll. By creating a hand wall and spreading the rice well, you are likely to achieve a uniform roll throughout.

Next, spread the rice from top to bottom of the nori sheet, making sure that it is evenly aligned in height. If some areas are shorter, use rice from another location and fill in the gaps.

Finally, pinch the top edge of the rice to create a ridge along the border of the nori.

If you want to use wasabi, spread it in the center.

Place the tuna on top of the rice. The tuna should be placed in the middle of the rice (not the middle of the nori) and then gently pressed down to prevent it from shifting when rolled.

If your tuna is too short to reach the entire length of the nori, trim another piece and add it to the end.

Before you start rolling, make sure the bottom edge of the nori is aligned with the edge of the rolling mat. This will prevent rice grains from sticking to the mat and ensure a tight, neat roll.

Then, roll the nori in the front as if to wrap around the raised ridge on the other side. To stabilize the ingredients, raise the sushi mat with your thumbs and lightly press down on the tuna with your remaining fingers. This will prevent the ingredients from falling apart or spilling out.

Press to secure, then lift the edge of the bamboo mat up and continue rolling so that the empty border wraps around the roll and seals it.

Finally, press down on the front with your thumb, the back with your middle finger, and the top with your index finger to create a square shape.

To prevent rice from sticking to the knife, it is recommended to wipe the knife lightly with a damp towel before cutting. I recommended cutting in a small and sharp sawing motion, pushing the knife forwards first, then back and forth until it’s cut all the way through.

You can also clean up the cross-section by cutting a little off the edge to improve its appearance.

Hosomaki is usually divided into six equal rolls. To do this, first cut the roll in half and then each half into three equal pieces.

Continue the same process over and over until your ingredients are gone, then enjoy your hosomaki by lightly dipping it in dark soy sauce.