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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
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