The Japanese word for sushi rolls is makizushi. And tuna rolls are called tekkamaki (tekka roughly translates to “red hot iron”, because of the tuna’s resemblance to one). Cucumber rolls are called kappamaki (kappa is a mythological Japanese creature whose favorite food is cucumber). These are the most common sushi rolls in Japan.
Yield: 8 rolls (4 cucumber, 4 tuna)
Time: 30 minutes (not including time for steamed rice)
Ingredients
- Steamed rice. Follow the directions to make steamed rice here
- 4 sheets of seaweed (nori)
- 0.3 lb fresh tuna (cut into 1/2″ strips)
- 0.4 lb cucumber
Spices
- 2 tbsp sugar
- 3 tbsp vinegar
- 1 tsp salt
- 1 tbsp sesame seed
- Dash of salt for cucumber
- Some wasabi (I used wasabi from a tube, but you can buy the powdered stuff and mix it if you like) and soy sauce to serve with the sushi
- Sesame seeds (optional)
Tools
- Sushi rolling mat
- Hand fan
Preparation
- Sprinkle salt and massage cucumber for 1 minute then rinse with water and pat dry
- Remove cucumber skin, cut out seeds, and cut into 1/2 inch strips
- Mix spices (sugar, vinegar, salt) in a small bowl and microwave for 30 seconds, then mix
- Put steamed rice in a big bowl and add 1/3 mixed spices. Stir while using a hand fan to cool it down (about two minutes). Repeat two more times, adding 1/3 of the mixed spices each time.
- Moisten (just a little!) a paper towel and lay on the rice to keep the rice from drying out during preparation
- Cut sushi sea weed in half (lengthwise) and lay it on the sushi rolling mat
- Lightly wet your hands (to keep the rice from sticking), then add a small handful of rice (about 0.16 lb) on top of the seaweed and spread it around, leaving 1/2 inch at the top (this will be the piece that overlaps the roll on the outside)
- Put cucumber or tuna on the rice (optional: add sesame seeds on top of the cucumber). Hold the filling with both index fingers on either side, lift the mat from the bottom, and curl the mat forward, rolling it all the way to the end. Moisten the bare strip at the top and seal the roll.
- Using a sharp knife, cut the roll into 8 pieces
- Serve with soy sauce and wasabi
Modifications
- If you like spicy tuna rolls, mix 1 tbsp mayonnaise and 1 tsp of chili sauce and spread it on the tuna before rolling
- For a little extra kick, add wasabi on the tuna or cucumber before rolling
- Or do both if your are a glutton for punishment!
|
|
|
|
|
|
|
|
|
|
|
|
JapanFoodAddict.com: Seafood.
