How To Make Tuna Maki Sushi Roll Recipes

HOW TO MAKE TUNA MAKI (SUSHI ROLL)

Steps:

• Start by rinsing the rice until the water runs clear.
• Place the rice and water in a medium pot.
• Bring the rice to a boil uncovered on high heat.
• Once boiling, cover the rice and reduce the heat to a simmer.
• Simmer for 20 minutes.
• While the rice cooks, mix together the rice vinegar, sugar and salt.
• Once the rice is cooked, pour the vinegar mixture over the rice and cut the mixture with a rice paddle or wooden spoon to incorporate the mixture throughout the rice without stirring it too much which will make it starchy.
• Once combined, place a damp paper towel over the rice. Allow the rice to cool.
• To make the rolls: lay a sheet of nori on top of a plastic lined bamboo mat, shiny side down with the lines facing up.
• Wet your fingers with water, then gently press about ¼ to ½ cup of rice over the nori leaving the edge away from you clear of rice. The rice layer should be thin, about 2 grains thick.
• Place a thin layer of vegetables, then a layer of ahi tuna on the rice about an inch away from the side closest to you.
• Using the bamboo mat to gently guide the roll, start rolling the nori over the toppings insuring to roll tightly.
• With a sharp knife, slice the roll in half, then those halves in half and then cut them in half again to make 8 cuts.
• Serve immediately with your favorite sauces.

TUNA MAKI

Steps:

• 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 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.
• Brush 1/2 teaspoon wasabi paste in thin horizontal line across rice about 1 inch from side nearest you. Arrange about 1/8 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 1/4 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.