Kinky Tekka Maki

That Recipe on my Mind

 
 

Tekka Maki Recipe


Ingredients:
6 cups prepared sushi rice
4 sheets of nori (dried seaweed), cut in half
150 gramm / 4 oz. sashimi sushi-grade tuna

How to prepare:
Cut the nori in half (10 x 19cm or 4 x 7 1/2"). 
Cut tuna into thin and long sticks 1cm (1/2“) thick and 19cm  (7 1/2“)long.
Put the bamboo sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. 
Put a nori sheet on top of the bamboo mat (makisu) with one of the seaweed's long sides close to the front edge of the sushi mat (the edge near you).
Spread about 3/4 cup of sushi rice on top of the nori sheet.
Place tuna horizontally on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. 
Press the bamboo mat firmly and remove the roll from the mat.
Make more rolls.
Wipe a knife with a wet cloth before slicing sushi.
Cut the rolled sushi into bite-size pieces. Serve right away with soy and wasabi.