Tekkamaki - tuna maki

TUNA PREPARATION INSTRUCTIONS

• 1
  Cut off the smaller, pointed part of the meat from the fillet.
• 2
  Cut the larger, round part into smaller rectangular blocks, 4 fingers wide.
• 3
  Cut the blocks lengthwise into 3 smaller pieces.
• 4
  From the smaller pieces, cut individual portions against the grain.

SUSHI INSTRUCTIONS

• 1
  Halve the nori sheet, place it on a bamboo mat, and spread 75 g of cooked rice onto it with moistened fingers, leaving a 0.5 cm wide edge. Spread wasabi paste on the rice.
• 2
  Place the tuna on the rice in the first third of the rice.
• 3
  Using the bamboo mat, start shaping the roll and gently tighten it to keep it even.
• 4
  Roll the mat so that it connects where the rice layer is, leaving only a free strip of nori seaweed protruding.
• 5
  Finish rolling the roll with the bamboo mat. The overlapping part of the seaweed will close and seal the roll.
• 6
  Cut the hosomaki roll into 6 pieces. First, cut the entire roll in half. Align both halves next to each other and cut both simultaneously twice with a moistened clean knife.