Tekkamaki Recipe

1. Brief description

Tekkamaki is a simple sushi made with tuna and wasabi. The name tekkamaki is unusual, which means that the red color of tuna is fiery red, and combined with the intense flavor of wasabi, the taste is as intense as burning iron.

2. Cooking ingredients(2 servings, 20minutes)

200g red tuna meat, 2 pieces of laver for sushi, 240g hot rice, 30g wasabi, 20ml heavy soy sauce

vinegar for sushi
60ml vinegar, 45g sugar, 15g salt

Vinegar Ginger (not required)
40g ginger slices, 60ml vinegar, 60g sugar, 30ml water, 15g salt

3. How to cook

Step 1. Tuna is thawed by soaking it in soft salted water, then cut into squares of about 2cm according to the length of the seaweed and wrapped in cotton cloth.

Step 2. Pour vinegar for sushi into a pot and bring to a boil. Then pour sushi vinegar over the hot rice and mix quickly. Cool it while fanning it to make sushi.

Step 3. Slice ginger very thinly and blanch in boiling water, then wash in cold water. Add ginger to the water made by adding vinegar, sugar, water, and salt to make vinegar ginger.

Step 4. Lightly roast the laver, cut it in 1/2, and place it on the bamboo mat for rolling out. Spread the sushi thinly about 4/5 from the front of the laver. Press with your finger in the middle of the rice to make a groove. Then, put wasabi on the grooved space to suit your taste.

Step 5. Line up the tuna in the center of the rice. Roll up the bamboo mat for rolling out so that the ends of the rice meet. Roll it up and give it a square shape.

Step 6. Cut into bite-size pieces and place on a plate.

4. cooking tips

The laver should not be overcooked. Vinegar for sushi can be added according to the amount and taste of the rice.