Best 2 Tuna Maki Recipes

Tuna maki is a type of sushi roll that features tuna as the main ingredient. It is a popular dish in Japanese cuisine and is often served as part of a sushi platter. Tuna maki can be made with a variety of different types of tuna, including bluefin, yellowfin, and albacore. The tuna is typically cut into thin slices and then rolled up with rice, seaweed, and other ingredients, such as cucumber, avocado, and mayonnaise. Tuna maki is often served with soy sauce, wasabi, and pickled ginger. If you are looking for a delicious and easy-to-make recipe for tuna maki, look no further. This article will provide you with everything you need to know to create this classic Japanese dish in your own home.

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SPICY TUNA ROLLS

Spicy Tuna Rolls image

Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.

Provided by ChefJackie

Categories World Cuisine Recipes Asian Japanese

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

4 sheets nori (dry seaweed)
½ pound sashimi-grade tuna, finely chopped
4 tablespoons mayonnaise
2 green onions, chopped
1 tablespoon hot chile sauce
2 ½ cups prepared sushi rice
1 tablespoon sesame seeds

Steps:

Cut off the bottom quarter of each nori sheet; reserve for another use.
Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 38.6 g, Cholesterol 30.8 mg, Fat 12.9 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 103.1 mg, Sugar 0.6 g

TUNA MAKI

Tuna Maki image

Provided by Shirley Cheng

Categories Rice Appetizer Dinner Lunch Tuna Carrot Healthy Party Potluck Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 8 rolls (48 pieces)

Number Of Ingredients 12

Ingredients

1/2 lemon, thinly sliced crosswise
4 (8 1/4- by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise
4 cups prepared sushi rice
1/4 cup wasabi paste
1/2 pound sushi-grade yellowfin or ahi tuna, cut into 3/4-inch strips
1/2 cup sliced pickled ginger (gari)*
1 small daikon radish, peeled and julienned using mandoline
2 medium carrots, peeled and julienned using mandoline
Soy sauce for dipping
*Available at Asian markets
Special Equipment
mandoline, bamboo sushi mat*

Steps:

Fill large bowl with ice water and lemon slices.
Place sushi mat on cutting board with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up long edge of sheet with edge of mat nearest you. Lightly moisten hands with lemon water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.
Brush 1/2 teaspoon wasabi paste in thin horizontal line across rice about 1 inch from side nearest you. Arrange about 1/8 of tuna strips in horizontal line atop wasabi line, cutting tuna as necessary to fit from side to side.
Beginning with edge nearest you, lift mat up with thumbs, holding filling in place with fingers, and fold mat over filling so that upper and lower edges of rice meet. Squeeze gently but firmly along length of roll and tug top edge of mat away from you to tighten. (Nori border will still be visible below top edge of mat.) Open mat and roll log forward 1/4 turn, then fold mat over again and squeeze gently but firmly to seal nori border. Repeat to form remaining rolls.
Transfer 1 roll, seam side down, to cutting board. Dip sharp knife into lemon water, shaking off excess. Slice roll in half, then cut each half into 3 pieces. Slice remaining rolls in same manner. Serve immediately with remaining wasabi paste, ginger, daikon, carrots, and soy sauce.

Tips:

Select the freshest ingredients: Use the freshest tuna, seaweed sheets, and other ingredients for the best flavor and texture.
Use sushi-grade tuna: If you can find it, use sushi-grade tuna for the best results. Otherwise, freeze regular tuna for at least 24 hours before using.
Prepare the rice properly: The rice is an essential part of sushi, so make sure to cook it properly according to the instructions on the package.
Use a sharp knife: A sharp knife is essential for cutting the tuna and seaweed sheets cleanly.
Be patient: Making sushi takes time and practice. Don't get discouraged if your first few attempts aren't perfect.

Conclusion:

Tuna maki is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. With a little practice, you can easily make tuna maki at home using the recipes provided in this article. Whether you prefer classic tuna maki or a more creative variation, there's sure to be a recipe that you'll love. So get creative and enjoy the deliciousness of tuna maki!