📝 About This Recipe
The Tekka Maki is the quintessential expression of Japanese minimalism, featuring vibrant, ruby-red tuna encased in seasoned sushi rice and crisp nori. Originating in the Edo period, its name 'Tekka' (iron fire) refers to the glowing red color of the tuna which resembles heated iron. This roll celebrates the clean, buttery flavor of high-quality oily fish, offering a sophisticated balance of textures that is both refreshing and deeply satisfying.
🥗 Ingredients
The Sushi Rice (Shari)
- 2 cups Koshihikari or short-grain sushi rice (rinsed until water runs clear)
- 2 cups Filtered water (for cooking rice)
- 1/4 cup Rice vinegar (unseasoned)
- 1.5 tablespoons Granulated sugar
- 1 teaspoon Sea salt (fine grain)
- 1 piece Kombu (dried kelp) (2-inch square, optional)
The Fillings and Wraps
- 12 ounces Sashimi-grade Maguro (Tuna) (preferably Akami or Chu-toro for a richer flavor)
- 4 sheets Nori (Roasted Seaweed) (high quality, toasted)
- 2 teaspoons Wasabi paste (freshly grated or high-quality paste)
For Serving (Tezu and Accoutrements)
- 1/2 cup Water (for hand-dipping liquid)
- 1 tablespoon Rice vinegar (for hand-dipping liquid)
- 4 tablespoons Shoyu (Japanese Soy Sauce) (for dipping)
- 1/4 cup Gari (Pickled Ginger) (palate cleanser)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh sieve under cold running water, swirling with your fingers until the water runs completely clear. Drain and let sit for 15 minutes.
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2
Combine rice, 2 cups of water, and the kombu in a rice cooker or heavy-bottomed pot. Cook according to manufacturer instructions or simmer covered for 15 minutes, then let steam off-heat for 10 minutes.
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3
While rice cooks, whisk together the 1/4 cup rice vinegar, sugar, and salt in a small saucepan over low heat just until dissolved. Do not let it boil. This is your 'Su' (vinegar seasoning).
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4
Transfer the hot rice to a large wooden bowl (hangiri) or a wide glass dish. Pour the vinegar mixture over the rice while it is hot.
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5
Using a rice paddle, use a cutting motion to mix the vinegar into the rice. Do not mash the grains. Simultaneously fan the rice with a hand fan to cool it quickly; this creates the signature glossy shine.
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6
Prepare the tuna by cutting it into long, uniform strips approximately 1/2 inch thick and 4 inches long. Ensure you are cutting across the grain for a melt-in-the-mouth texture.
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7
Cut the nori sheets in half crosswise using sharp kitchen shears. You will use half-sheets for traditional thin rolls (Hosomaki).
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8
Place a bamboo rolling mat (makisu) on your workspace, covered with plastic wrap if desired. Lay a half-sheet of nori on the mat, rough side facing up.
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9
Mix the 1/2 cup water and 1 tablespoon vinegar in a small bowl to make 'Tezu.' Dip your fingers in this to prevent the rice from sticking to your hands.
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10
Gently spread about 1/2 cup of rice over the nori, leaving a 1/2-inch border at the top edge. The rice should be airy, not packed down.
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11
Apply a very thin line of wasabi across the center of the rice. Place a strip of tuna on top of the wasabi line.
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12
Lift the edge of the bamboo mat closest to you, folding it over the filling. Press firmly but gently to create a square or cylindrical shape. Continue rolling until the top border of the nori seals the roll.
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13
Using a very sharp knife wiped with a damp cloth, cut each roll into 6 equal pieces. Wipe the knife between every cut to ensure clean edges.
💡 Chef's Tips
Always use 'Sashimi-grade' fish to ensure safety and the highest fat content. Keep your hands damp with Tezu (vinegar water) at all times to manage the sticky rice without frustration. When spreading rice, use a light 'tickling' motion rather than pressing down to keep the roll light and fluffy. If your nori feels soft, briefly toast it over a low gas flame for 2-3 seconds to restore its snap. Don't overfill the roll; Tekka Maki is meant to be thin (Hosomaki style), focusing on the purity of the tuna.
🍽️ Serving Suggestions
Serve immediately with a small pool of high-quality Shoyu and a mound of Gari (pickled ginger). Pair with a crisp, dry Junmai Ginjo Sake to complement the oily richness of the tuna. A warm cup of roasted green tea (Hojicha) provides a lovely toasted contrast to the fresh fish. Accompany with a side of chilled edamame seasoned with flakey sea salt. Offer a small side of dashi-based miso soup to start the meal.