If asked “what’s my favorite roll to make?” I respond - without hesitation - “Tekka,” Tuna Hosomaki.
It’s very simple - Sushi Rice, Tuna, Nori and Wasabi. That’s it. Because it’s simple, it is difficult to make. Well, let me clarify. It’s difficult to make it really well. If you practice - say every day for a few years, sure you will be able to make it good. But to reach a lever of mastery - I feel one can spend a lifetime.
Tekka is also my favorite to eat. It is a nice bite sized Hosomaki. It is packed with Umami - Tuna, Nori and dip in Soy Sauce which has Umami.
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
Makisu, Sushi Rolling Mat
(Instructions 3 - 12, how to spread rice for Hosomaki)
Make Sushi Rice (follow this recipe)
Cut Tuna into long blocks to match the length of Nori Seaweed
To make Nori out Hosomaki/Thin roll, place nori, shiny side down
Wet your hands with water
Grab sushi rice, half the amount of inside out roll, approximately 100g
Leave top ½ inch/1cm blank
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the nori
Rhythmically, turn your left hand three times to cover the top portion of the nori with rice
Clean your hands with the wet towel, dip your fingers in the water
Using fingertips, apply the pressure, spread the rice leaving 1/8 inch /3mm left, right and bottom edge
Life up the nori and place Makisu underneath
Place Tuna in the center
Roll - Pick up the bottom part of Makisu, seal the roll by placing the bottom edge against the top end of the sushi rice
Press to seal
Life up makisu halfway, roll forward the entire roll 90 degrees, so the seam will be at the bottom
Seal with Makisu one more time, from the front, top and backside
Cut into six pieces
Plate and serve
(Instructions 13 - 18)
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