Tutorial 8.1 Mastering Tekka Maki: Advanced Hosomaki with Tuna or Salmon

Tekka Maki is a classic Hosomaki roll made with tuna. This guide will cover making Tekka Maki and its salmon variation, building on the skills learned from making cucumber rolls (Kappa Maki).

Prerequisites

• Mastery of Kappa Maki (cucumber roll) technique - as technique are identical, interms of how to spread the rice and rolling it. Is cheaper you can make as many mistake before jumping to the salmon and tuna.

• Understanding of rice spreading and rolling techniques

Ingredients

• Half sheet of nori (seaweed)

• 2.5 oz of sushi rice (or less if more space is needed for fish)

• Sushi-grade tuna and/or salmon

• Wasabi (optional)

Tools Needed

• Makisu (bamboo rolling mat) without saran wrap

• Sharp knife

Steps to Make Tekka Maki

1. Prepare the Rice:

   • Spread about 2.5 oz of rice on the nori

   • Leave a gap at the front edge of the nori

   • Elevate the front end of the rice by about 1/2 inch

2. Add Wasabi (Optional):

   • Spread a small amount of wasabi in the center of the rice, if you are not using fish then you can skip this part.

Prepare for Rolling:

2. • Quickly place the nori on the makisu (without saran wrap)

3. Add Fish:

   • Place strips of tuna, salmon, or a combination of both in the center

   • Alternative: Use leftover tuna trims, optionally combined with scallion

4. Rolling Technique:

   • Lift the bottom of the makisu with both hands

   • Fold it over to start the roll

   • Lift the mat and give it a quarter turn to lock it in place

5. Finishing:

   • Cut the roll into pieces

   • Present as desired

Tips and Tricks

1. Practice with cheaper ingredients like cucumber or avocado before using expensive fish

2. You can use less rice if you need more space for the fish

3. Experiment with combinations like tuna trims and scallion

4. Act quickly when placing the prepared nori on the makisu to maintain rice texture

Common Challenges

• Rolling tightly without squeezing out the fish

• Maintaining the shape of the roll

• Cutting cleanly through the fish and nori

Variations

• Pure tuna roll (traditional Tekka Maki)

• Salmon roll

• Combination of tuna and salmon

• Tuna trims with scallion

Remember, Hosomaki rolls like Tekka Maki require practice to master. Don't be discouraged by initial mistakes - each roll is an opportunity to improve your technique!

Next Steps

Once you've mastered Tekka Maki, you'll be ready to move on to Futomaki rolls, which are similar to Hosomaki but contain more ingredients inside.