Sushi Teka-Maki
by Editorial Staff
Sushi Teka-maki made from fresh tuna.
Ingredients
- Fresh tuna (fillet) – 30-50 g
- Nori – 0.5 sheets
- Boiled rice for sushi (round grain) – 50 g
- (15-20 g of raw rice)Wasabi – 2-3 teaspoon
- Pickled ginger – to taste
- Soy sauce to taste
- Rice vinegar (optional) – 1-2 tbsp
Directions
- Cut the tuna fillet into strips.
- Put the nori on the sushi mat (makisu).
- Moisten your hands in boiled water (with the addition of rice vinegar). Take rice with wet hands and squeeze it lightly in the palm of your hand.
- Place the rice on a nori sheet, flatten it, leaving an empty strip of nori about 1.5-2 cm wide.
- Place the wasabi in the middle of the rice pad.
- Place the tuna strips on top of the wasabi.
- Use the makisu to gently roll the roll.
- Using a sharp knife, cut into two equal halves.
- Then cut the half into 4 more pieces.
- Serve teka-maki with ginger, wasabi and soy sauce.
Enjoy your meal!
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