Tekka maki is a popular type of Japanese sushi roll made of raw tuna. Also known as Tuna roll, tekka maki is a typical hosomaki, covered with nori seaweed on the outside. The dish is prepared using just a few ingredients, which includes the whole slices of lean tuna, sushi rice, rice vinegar, salt, and sugar.
The flavor of Tekka Maki highly depends on the kind of tuna that is used in preparation. Common types of tuna include bigeye, yellowfin or bluefin. Generally crunchy on the outside and tender on the inside, this type of sushi is one of the many subtypes of sushi appetizers.
Origin & Cultural Significance
The meaning of the word tekka is ‘red hot iron‘ in Japanese, referring to the red color of the tuna fish, and maki means ‘roll’. Tekka maki is believed to have originated in gambling dens (called tekkaba), where people used to consume it as a quick snack to eat. These dens were famous in the late Edo and early Meiji eras.
Prepared using highly nutritional ingredients, tekka maki is considered to be one of the most eaten Hosomaki sushi in Japan.
For sushi rice
- Cooked Japanese rice - 6 cups
- Rice vinegar- 80 ml
- Sugar - 2 tbsp
- Salt - 3/2 tsp
For tekka rolls
- Nori - 4 sheets
- Sushi-grade tuna - 4 oz
- Ready prepared sushi rice - 6 cups
- Soy sauce (for serving)
- Wasabi (for serving)
For Sushi Rice:
- Take cooked rice and place it in a container. Add rice vinegar, sugar, and salt. Combine all the ingredients properly. Mix until the rice cools and looks smooth and sticky.
For Tekka Maki:
- Begin by gathering all the ingredients. Now, cut the nori in half. This should be approximately 4-by-7 1/2 inches.
- Next, take the tuna and slice into thin and long sticks. The sticks should be approximately 1/2 inch thick and 7 1/2 inch long.
- Place bamboo sushi mat flat on the counter. Make sure the bamboo slats are placed left to right. This will ensure that the mat rolls away from you.
- Now, take a nori sheet and place it on top of the bamboo mat. Keep in mind to put one side of the seaweed (typically the long one)near to the front edge of the sushi mat (which is basically the edge near you).
- Take sushi rice and spread about 3/4 cup on top of the nori sheet and horizontally place one slice of tuna on rice.
- The next step is to furl the bamboo mat, making sure to press forward. This helps to give a cylindrical shape to the sushi. Take the front end of the mat and start rolling from there, leading the mat towards the other end.
- Remember to tighten the rolls. Press the bamboo mat strongly.
- Once done, separate the roll from the mat. Prepare the other rolls in the same way.
- Now, take a knife and keep in mind to wipe it with a wet cloth. This will help to cut the sushi rolls smoothly. Cut into bite-size pieces and serve with soy sauce and wasabi.
Amount Per Serving: Calories: 458Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 922mgCarbohydrates: 91gFiber: 1gSugar: 9gProtein: 11g