Tuna Temaki

Nutrition · per serving

Steps

1. 1

   Rinse the sushi rice under cold water until the water is nearly clear. Combine it with the water in a saucepan, bring to a boil, cover, and simmer over low heat for 12 minutes. Turn off the heat and leave covered for 5 minutes.

   150 g sushi rice225 ml water
2. 2

   Stir the rice vinegar, sugar, and salt until dissolved. Transfer the hot rice to a wide bowl, gently fold in the seasoning, and spread it out to cool to room temperature. Avoid vigorous stirring, which makes the grains gummy.

   2 tbsp rice vinegar1 tsp sugar1/2 tsp fine salt
3. 3

   Flake the drained tuna in a bowl, then mix in the Japanese mayonnaise, soy sauce, sesame seeds, and spring onion. Keep the mixture chunky rather than mashing it into a paste.

   160 g, drained canned tuna2 tbsp Japanese mayonnaise1 tsp soy sauce1 tsp toasted sesame seeds1 tbsp finely sliced spring onion
4. 4

   Prepare the cucumber and avocado. Pat the cucumber dry, and toss the avocado gently with a few drops of rice vinegar if it will stand for more than a few minutes.

   1 medium, cut into thin batons cucumber1 small, sliced ripe avocado
5. 5

   Place a nori sheet half shiny-side down. Moisten your hands and spread about 2 tablespoons of seasoned rice over the lower two-thirds, leaving a clear strip along the top edge.

   4 sheets, halved nori
6. 6

   Add a strip of tuna filling and a few pieces of cucumber and avocado along the rice. Roll one lower corner diagonally over the filling, then continue rolling into a cone. Seal the edge with a damp fingertip.

7. 7

   Serve the hand rolls immediately with soy sauce. Assemble each roll just before eating so the nori remains crisp.

   1 tsp soy sauce, for serving

Origin & History

Temaki are Japanese hand-rolled sushi, shaped into cones so they can be eaten immediately by hand. This casual style became popular as an approachable alternative to formally shaped sushi and is often assembled at the table.