Tuna Roll Recipe

Rating 5.0
| 1
A tuna roll, also known as a Japanese maguro hosomaki, is the most popular sushi roll in Japan. The secret lies within the freshness of the fish, the quality of the sushi rice and the quality of the roasted seaweed. This roll makes a perfect companion to a great array of nigiri or maki.
Dinner
Japanese
11
ingredients
11
steps
40
minutes
Chef Vivian and Chef Michi are a husband and wife dynamic culinary duo, each bringing more than 30 years of professional culinary experience to the table. Chef Vivian is a highly respected and lauded private chef, caterer, and cooking class instructor. Chef Michi is a master of all things authentic Japanese sushi. Together, Chef Vivian and Chef Michi are a culinary force to be reckoned with in the kitchen.

Ingredients

Servings:
1
For the Sushi Rice
2 cup(s)
short grain sushi rice
2 cup(s)
water
4 tblsp
rice vinegar
3 tblsp
sugar
1 tsp
sea salt
For the Tuna Roll
1/4 oz
sushi grade yellowfin tuna
1/2 cup(s)
sushi rice, see above
1/2
sheet of nori
1 tsp
wasabi
1 tsp
pickled ginger, optional
1 tblsp
soy sauce in a soy sauce dish, to serve

Directions 11 steps | 40 Minutes

Step 1

Prepare the sushi rice. Wash and rinse the sushi rice thoroughly with water three to four times.

Step 2

Using a small pot or a rice cooker, cook the rice and water over low heat.

Step 3

While the rice is cooking, make the rice seasoning. In a small bowl, whisk together the rice vinegar, sugar and salt. Set aside.

Step 4

After the rice is cooked, empty the hot rice in a flat container or a large bowl.

Step 5

Add the rice vinegar mixture and mix well with a rice spoon. Let the sushi rice cool to room temperature before using.

Step 6

Assemble the tuna roll. On a cutting board, cut a ½-inch wide and 4-inch long straight piece of tuna. Cut the straight piece of tuna in half to make 2 strips for the tuna roll. On your work surface, lay out a bamboo sushi mat covered with plastic wrap. Make sure the sushi mat is flat. Place a sheet of nori, shiny side down, on top of the sushi mat close to the front edge (the edge near you).

Step 7

Spread 1/2 cup of sushi rice on top of the nori sheet leaving 1/2 inch space at the front and end.

Step 8

Place the 2 strips of tuna horizontally in the center. Start rolling up the bamboo mat, from the front edge, until ¾ of the way done. Tuck the nori in by pressing with your fingertips from the center to the sides. 

Step 9

Open the sushi mat and rotate the tuna roll so the seam is facing you. Press from the center to the sides to seal the roll. Remove the bamboo mat and place your tuna roll on a cutting board.

Step 10

Slice the tuna roll in half with a sharp knife. Take the two halves, lay them side by side and slice again in the center to create 4 pieces. Repeat the steps to form 8 pieces.

Step 11

Serve with wasabi, pickled ginger and soy sauce. Enjoy!

Nutrition Per Serving
View All
CALORIES
372
FAT
0.7 g
PROTEIN
9.7 g
CARBS
79.2 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Jessica S.

Jessica

12 Jul 2022

I have been wanting to try to make sushi at home for quite some time, but honestly have been a bit intimidated by the whole process. This super simple recipe seemed like a great (and safe) way to start. We made these together as a family, and were not disappointed. They were easy to make and tasted amazing. They were a great jumping off point for our sushi making adventures! Thank you!

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