Tuna Maki
Submitted by happyzhangbo
Fresh ahi tuna maki rolls wrapped in nori with seasoned sushi rice and wasabi, served with pickled ginger, julienned daikon, and carrots. Make sushi-bar quality rolls at home in 25 minutes.
YIELD
8 servingsPREP
10 minCOOK
0 minREADY
25 minSkip the sushi bar line. You can roll these at home.
Fresh ahi tuna gets sliced into strips, laid across seasoned sushi rice and a streak of wasabi, then wrapped tight in crisp nori sheets using a bamboo mat.
Six clean cuts per roll give you beautiful bite-sized pieces with that gorgeous pink center.
Serve them with pickled ginger, julienned daikon and carrots, and soy sauce for dipping.
Chef Tips
- Keep your hands damp with the lemon water while spreading rice. Sushi rice is incredibly sticky and will coat dry fingers instantly.
- Don’t overfill the rolls. About ¾ cup of rice per sheet is the sweet spot. Too much and the roll won’t seal.
- Use the sharpest knife you own and dip it in lemon water between cuts. A dull blade crushes the roll instead of slicing cleanly.
- Buy sushi-grade tuna from a trusted fishmonger. This is raw fish, so freshness is everything.
Ingredients
Directions
Special equipment: mandoline, bamboo sushi mat
Fill large bowl with ice water and lemon slices.
Place sushi mat on cutting board with slats running crosswise.
Arrange 1 sheet nori, shiny side down, on mat, lining up long edge of sheet with edge of mat nearest you.
Lightly moisten hands with lemon water, then gently spread about ¾ cup rice onto nori in even layer, leaving ½-inch border on long end opposite you.
Brush ½ teaspoon wasabi paste in thin horizontal line across rice about 1 inch from side nearest you.
Arrange about ⅛ of tuna strips in horizontal line atop wasabi line, cutting tuna as necessary to fit from side to side.
Beginning with edge nearest you, lift mat up with thumbs, holding filling in place with fingers, and fold mat over filling so that upper and lower edges of rice meet.
Squeeze gently but firmly along length of roll and tug top edge of mat away from you to tighten.
(Nori border will still be visible below top edge of mat.)
Open mat and roll log forward ¼ turn, then fold mat over again and squeeze gently but firmly to seal nori border.
Repeat to form remaining rolls.
Transfer 1 roll, seam side down, to cutting board. Dip sharp knife into lemon water, shaking off excess.
Slice roll in half, then cut each half into 3 pieces. Slice remaining rolls in same manner.
Serve immediately with remaining wasabi paste, ginger, daikon, carrots, and soy sauce.
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