Dish

Tekkamaki

The dish is made by first preparing the sushi rice and then wrapping it in a sheet of seaweed. Thin slices of raw tuna are then placed on top of the rice and the roll is tightly wrapped. The roll is then sliced into bite-sized pieces and served with soy sauce and wasabi. Tekkamaki is a simple yet delicious dish that is perfect for sushi lovers and those who enjoy raw fish.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Tekkamaki originated in Japan and has been a popular dish in Japanese cuisine for centuries. It is believed to have been created by sushi chefs who were looking for a way to use the leftover scraps of tuna that were too small to be used for other dishes.

Dietary considerations

Tekkamaki is not suitable for individuals with seafood allergies or those who are on a low-sodium diet. It is also not recommended for pregnant women due to the risk of mercury contamination in raw fish.

Variations

There are many variations of tekkamaki that use different types of fish or seafood. Some variations also include additional ingredients such as avocado or cucumber.

Presentation and garnishing

Tekkamaki is typically presented on a sushi platter with soy sauce and wasabi on the side. It is often garnished with pickled ginger or sesame seeds.

Tips & Tricks

To ensure the best flavor, use high-quality sushi rice and fresh, high-quality tuna. When slicing the roll, use a sharp knife to prevent the rice from sticking to the blade.