Tekkamaki - Tuna Maki

Preparing the Tuna

• 1
  First, cut off the thinner, tapered part of the tuna fillet.
• 2
  Portion the larger, round part of the fillet into blocks about four fingers wide.
• 3
  Cut these blocks lengthwise into three narrower strips.
• 4
  Now, cut suitable portions for the filling from these strips against the grain.

Rolling and Cutting Sushi (Bamboo Mat Required)

• 1
  Halve a nori sheet and place it on a bamboo mat. Using moistened fingers, spread about 75 g of cooked sushi rice evenly over it, leaving a strip of about 0.5 cm free at the top edge. Lightly spread some wasabi paste in the middle of the rice.
• 2
  Place the tuna strips on the rice in the first third.
• 3
  Shape the roll using the bamboo mat, pulling it gently to make it uniformly compact.
• 4
  Roll the sushi until the rice-covered parts connect and only the free nori strip protrudes.
• 5
  Complete the roll with the mat. The protruding edge of the seaweed firmly seals the roll.
• 6
  Cut the hosomaki roll into 6 equal pieces. First, halve the entire roll. Place both halves next to each other and cut them through twice simultaneously with a moistened, sharp knife.