How To Make Tuna Maki Sushi Roll Recipes

SUSHI ROLLS (MAKI SUSHI - HOSOMAKI)

Steps:

• Gather all the ingredients. Please note that cook time does not include time for cooking rice as it varies depending on device/method you use to cook rice. You will need a bamboo sushi mat.

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.

SPICY TUNA ROLLS

Steps:

• Cut off the bottom quarter of each nori sheet; reserve for another use.
• Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
• Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
• Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
• Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

SPICY TUNA SUSHI ROLL

Steps:

• Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
• Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
• To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
• Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

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.