Tuna sushi rolls are called tekkamaki in Japan.
- 6 cups prepared sushi rice
- 4 sheets of nori (dried seaweed), cut in half
- 4 oz sashimi/sushi-grade tuna
Cut tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread about 3/4 cup of sushi rice on top of the nori sheet. Place tuna
horizontally on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the
sushi. Make more rolls. Wipe a knife with a wet cloth before slicing sushi. Cut the rolled sushi into bite-size pieces. Serve right away.
*Makes 8 rolls