Recipe courtesy of Kate Koo
Recipe courtesy of Kate Koo
Watch how to make this recipe.
Zuke Maguro Temaki (Marinated Tuna Handroll)
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- Level: Advanced
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 95
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 11 mg
- Sodium
- 914 mg
Temaki (handrolls) are fun, traditional rolls that can be found in sushi bars across Japan, from small neighborhood sushi spots to Michelin-starred sushi bars. Whether for a seasoned sushi eater or a child having his or her first sushi experience, temaki are a great way to experience true sushi. This roll is one of my favorite ways to end an omakase (chef’s tasting dinner) whether I’m the one preparing or eating it. It immediately transports me back to Japan and reminds me of some of my favorite sushi meals. Because we are marinating the tuna in this recipe, it doesn’t need any extra soy sauce for seasoning. Handrolls are best eaten right after they are made so that the nori stays crispy.
- Level: Advanced
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 95
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 11 mg
- Sodium
- 914 mg
Ingredients
Directions
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30m
Advanced
CLASS
- Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from the heat, add the soy sauce, dashi kombu and bonito flakes and stir to combine. Allow to cool to room temperature and strain before using as a marinade.
- Slice the tuna into thin pieces, about 1/8- to 1/4-inch thick. Place the tuna in a small bowl, add the marinade and soak the tuna for 3 to 4 minutes. Soak longer or shorter depending on the desired level of seasoning. Begin constructing the handroll so the tuna can go straight from the marinade to the roll.
- Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly wet the fingertips on your right hand only. Gently press 1/4 cup prepared sushi rice onto the left third of the nori leaving the bottom left corner bare of rice. If you’re right-handed, form a C-shape with your left hand. (If you’re left-handed you should reverse the directions here.) Rotate your hand to the left (still in the C-shape) so that your palm faces you and place the nori in your left hand with the rice facing up.
- Swipe a small amount of wasabi onto the rice if desired. Place 1 ounce of the marinated tuna onto the rice. Gently pull the bottom left corner (the one with no rice) up to meet the middle of the long side of the nori and roll to form into a cone shape.
- Repeat with the remaining ingredients, making 4 handrolls total. Serve with pickled ginger if desired.
