Japanese cuisine · Fish & Seafood

Tekkamaki

Thin sushi roll made of just three things: nori, seasoned rice and a strip of raw tuna with wasabi.

Ingredients · for 4 servings

• 300 g sushi or short-grain rice
• 4 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 250 g tuna (sashimi grade)
• 4 nori sheets
• 1 tsp wasabi
• 1 bamboo mat
• soy sauce, wasabi and pickled ginger to serve

Instructions

1. Rinse the rice until the water runs clear, drain for 20 min., then cook covered with 360 ml water for 13 min. and let it steam for a further 10 min.
2. Stir the rice vinegar, sugar and salt until smooth, fold into the hot rice and let it cool to body temperature until glossy and workable but no longer warm.
3. Cut the tuna into pencil-length strips about 1 cm thick and halve the nori sheets lengthwise with scissors.
4. Lay a half sheet of nori, rough side up, on the bamboo mat, spread 80 g of rice thinly with damp hands, leaving 1 cm free at the top edge.
5. Draw a thin line of wasabi across the rice, lay a strip of tuna on top and roll it up tightly into a slim roll using the mat, applying even pressure with your fingers.
6. Wet the knife before each cut, slice each roll into six equal pieces and serve with soy sauce, wasabi and pickled ginger.