Tuna Maki (まぐろまき) Sushi is one of my favorites. Tuna fish is commonly available and cheaper compared to other fish or Shrimp. Limit the quantity of fillings to make it thin rolls.
What is Tuna Maki?
Tuna Maki is a type of Sushi Roll with Tuna fillings. You call the thin rolls as Hosomaki (細巻き). There is also a thick roll called “Futomaki”(太巻き).
Ingredients
- 1/2 pound sushi-grade yellowfin or ahi tuna
- 4 cups Sushi Rice
- 4 Nori sheets
- 1 small daikon radish, peeled and julienned using mandoline
- 1/2 lemon
- 1/4 cup wasabi paste
- 1/2 cup sliced pickled ginger
- 2 medium carrots, peeled and julienned using mandoline
- Soy sauce for dipping
- Onion (Optional)
Directions
- Cut tuna into 3/4 inch strips and put it in a small bowl with onions, mayonnaise, and chili oil or hot sauce. Mix it together and set aside.
- Place the bamboo mat with a layer of plastic wrap over the working table. Lay the Nori sheet over it.
- Spread 1/2 cup of Sushi rice over the Nori sheet uniformly with wet hands. Apply little pressure to the rice to make it firm. Leave 1/2 inch margin on your side and 1 inch on the opposite side on the Nori sheet to make the folding easier.
- Spoon in the fillings in the following order: Tuna mixture, Radish, and the carrot at the center of the sushi rice spread.
- Start rolling the bamboo mat until it touches the rice and then flip the bamboo mat and continue rolling till the end of the nori sheet. While rolling hold the fillings with one hand to avoid slipping. Apply some water to the edge of the nori sheet and stick it.
- Repeat until all of the rice has been used.
- Cut the roll in half, then into thirds so each roll results in 6 pieces.
- Serve with pickled ginger, wasabi, and soy sauce.
Tuna Maki: Cheapest Sushi You Can Make At Home[8 STEPS]
Tuna Maki Sushi is one of my favorites. Tuna fish is commonly available and cheaper compared to other fish or Shrimp. Limit the quantity of fillings to make it thin rolls. You call the thin rolls as Hosomaki . There is also a thick roll called "Futomaki".
Servings 4
Calories 260kcal
Ingredients
- “1/2 pound sushi-grade yellowfin or ahi tuna”
- “4 Nori sheets”
- “4 cups Sushi Rice”
- “1 small daikon radish peeled and julienned using mandoline”,
- “1/2 lemon”
- “1/4 cup wasabi paste”
- “1/2 cup sliced pickled ginger”
- “2 medium carrots peeled and julienned using mandoline”,
- “Soy sauce for dipping”
- “Onion Optional”
Instructions
-
“Cut tuna into 3/4 inch strips and put it in a small bowl with onions, mayonnaise, and chili oil or hot sauce. Mix it together and set aside.”,
-
“Place the bamboo mat with a layer of plastic wrap over the working table. Lay the Nori sheet over it.”,
-
“Spread 1/2 cup of Sushi rice over the Nori sheet uniformly with wet hands. Apply little pressure to the rice to make it firm. Leave 1/2 inch margin on your side and 1 inch on the opposite side on the Nori sheet to make the folding easier.”,
-
“Spoon in the fillings in the following order: Tuna mixture, Radish, and the carrot at the center of the sushi rice spread.”,
-
“Start rolling the bamboo mat until it touches the rice and then flip the bamboo mat and continue rolling till the end of the nori sheet. While rolling hold the fillings with one hand to avoid slipping. Apply some water to the edge of the nori sheet and stick it.”,
-
“Repeat until all of the rice has been used.”,
-
“Cut the roll in half, then into thirds so each roll results in 6 pieces.”,
-
“Serve with pickled ginger, wasabi, and soy sauce.”
Notes
Nutritional Facts
Servings Per Recipe: 4
Calories: 260
Calories: 260
% Daily Value *
total fat: 13 %
saturated fat:
cholesterol: – %
sodium: – %
potassium: 200 %
carbohydrates: – %
fiber: – %
sugar:
protein: 16 %
exchange other carbs:
vitamin A iu:
niacin equivalents:
vitamin b6:
vitamin c:
folate:
calcium:
iron:
magnesium:
thiamin:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
