🍣 Tekka maki (tuna roll)
Tekka maki is a thin sushi roll of vinegared rice wrapped around a single stick of raw red tuna and rolled in crisp nori. Simple and clean-tasting, it lets the rich, meaty tuna speak for itself. The roll is cut into six bite-sized pieces and served with pickled ginger and wasabi.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g cooked sushi rice
- 150 g sashimi-grade tuna, cut into sticks
- 3 nori sheets, halved
- Rice vinegar, sugar and salt for seasoning the rice
- Pickled ginger and wasabi to serve
Method
- Season the warm rice with vinegar, sugar and salt and let it cool to room temperature.
- Place a half nori sheet on a bamboo mat and spread a thin layer of rice, leaving a strip at the top.
- Lay a stick of tuna along the middle and roll tightly.
- Cut each roll into 6 pieces with a wet knife.
How to make it lighter
- Tuna rolls are among the lightest sushi — choose them over fried or heavily sauced rolls.
- Pair with a salad to make a fuller meal.
- Watch the sugar in the rice seasoning; a little goes a long way.
History
The name is usually explained by 'tekka', 'red-hot iron', after the deep red of the tuna; one popular story links it to gambling dens (tekkaba) where players wanted a snack that kept their fingers clean. It is one of the classic hosomaki rolls of Edo-style sushi.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →