When asked about my favorite roll to make, my immediate response is always "Tekka," the Tuna Hosomaki. Despite its simplicity - Sushi Rice, Tuna, Nori, and Wasabi - it remains a challenging roll to master. While anyone can make it decently with practice, achieving true mastery can take a lifetime of dedication.
Tekka Maki is not only my favorite roll but also my preferred choice to savor. Its bite-sized Hosomaki form is perfect for a delightful sushi experience. Packed with the savory flavors of Tuna, Nori, and the umami-rich Soy Sauce dip, each bite delivers a burst of satisfaction.
Ingredients (for one roll):
½ (100g) cup Sushi Rice
1 Nori Seaweed, half sheet
30 - 40 g Sushi Grade Yellowfin, Bigeye or Bluefin Tuna
5 g Wasabi
Tolls:
Cutting Board
Knife
Makisu, Sushi Rolling Mat
Instructions:
(Instructions 3 - 12, how to spread rice for Hosomaki)
(Steps 3-12: How to spread rice for Hosomaki)
Prepare Sushi Rice using this recipe
Cut the Tuna into long blocks, ensuring they match the length of the Nori Seaweed.
To create the Nori out Hosomaki, place the Nori shiny side down.
Moisten your hands with water.
Take approximately half the amount of rice used for an inside-out roll, about 100g.
Leave the top ½ inch (1cm) of the Nori blank.
You apply pressure to spread the sushi rice evenly using the bottom of your left palm.
With your right hand, shape the rice into a "U" shape, guiding it to cover the top half to 2/3 of the Nori.
Rhythmically turn your left hand three times to ensure the top portion of the Nori is adequately covered with rice.
Clean your hands with a damp towel and dip your fingers in the water.
Using your fingertips, apply gentle pressure to spread the rice, leaving a 1/8 inch (3mm) border on the left, right, and bottom edges.
Lift the Nori and place the Makisu underneath.
Position the Tuna in the center.
Roll the Makisu, picking up the bottom part and sealing the roll by placing the bottom edge against the top end of the sushi rice.
Apply pressure to seal the roll.
Raise the Makisu halfway and roll the entire roll forward by 90 degrees to position the seam at the bottom.
Seal the roll again with the Makisu, pressing from the front, top, and backside.
Carefully cut the roll into six equal pieces.
Plate and serve, savoring the art of Tekka Maki.
(Instructions 13 - 18)
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