Ukrainian-style Tekkamaki with Beetroot and Dill

Ingredients

In this Ukrainian adaptation of Tekkamaki, the traditional Japanese ingredients are replaced with Ukrainian flavors. Instead of using traditional sushi rice, we incorporate Ukrainian beetroot, which adds a unique earthy sweetness to the rolls. Additionally, we introduce fresh dill, a staple herb in Ukrainian cuisine, to enhance the flavors and provide a refreshing twist. We alse have the original recipe for Tekkamaki, so you can check it out.

• 200g (7oz) sushi-grade tuna 200g (7oz) sushi-grade tuna
• 1 medium-sized beetroot, cooked and thinly sliced 1 medium-sized beetroot, cooked and thinly sliced
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 2 cups (470ml) cooked Ukrainian short-grain rice 2 cups (470ml) cooked Ukrainian short-grain rice
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold it in to evenly coat the grains. Allow the rice to cool to room temperature.
2. 2.
   Place a sheet of nori seaweed on a bamboo sushi mat. Wet your hands with water to prevent sticking, and evenly spread a thin layer of rice over the nori, leaving a small border at the top.
3. 3.
   Arrange a few slices of tuna and beetroot in a line across the rice, slightly off-center.
4. 4.
   Using the bamboo mat, carefully roll the nori tightly, applying gentle pressure to ensure the filling is secure. Moisten the top border of the nori with water to seal the roll.
5. 5.
   Repeat the process with the remaining ingredients.
6. 6.
   Using a sharp knife, slice each roll into bite-sized pieces.
7. 7.
   Garnish with fresh dill and serve immediately.

Treat your ingredients with care...

• Beetroot — Make sure to cook the beetroot until it is tender but still firm. You can boil or roast it, depending on your preference. Peel and thinly slice the beetroot for easy rolling.

Tips & Tricks

• To prevent the rolls from sticking to the bamboo mat, you can wrap the mat in plastic wrap before rolling.
• For added flavor, you can brush the rolls with a mixture of soy sauce and honey before serving.
• Experiment with different fillings such as pickled vegetables or avocado to create your own unique Ukrainian-inspired Tekkamaki rolls.

Serving advice

Serve the Ukrainian-style Tekkamaki rolls as an appetizer or as part of a sushi platter. They pair well with soy sauce, wasabi, and pickled ginger.

Presentation advice

Arrange the Tekkamaki rolls on a platter, garnished with fresh dill sprigs for an elegant touch. The vibrant colors of the beetroot and tuna will make the dish visually appealing.