Tekkamaki
When making thick rolls or other types of rolls with several different ingredients, the rice may be shaped like a mound, but when making thin rolls, the key is to make it flat
How to make it
1
Cut the lean tuna into strips
2
Place roasted seaweed on a rolling mat and spread the vinegared rice evenly
3
Spread a thin layer of wasabi on the center of the sushi rice and place the lean tuna on top
4
Tighten the mat by wrapping it from front to back, imagining that the edges of the sushi rice are joining together
5
After shaping the dough, cut it into 6 equal pieces. If the knife is dirty, the cut edges will be dirty, so it's a good idea to wipe it off with a wet cloth after each cut
6
Serve in a bowl and garnish with pickled ginger to taste
Ingredientsfor 2 people
-
- Made with lean tuna
- Approximately 50g
-
- Roasted seaweed
- 1 sheet
-
- vinegared rice
- About 100g
-
- wasabi
- A little
-
- Pickled ginger topping
- A little
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