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Tekkamaki Tuna Roll Recipe

Tekkamaki Tuna Roll Recipe

Learn how to make the fancy Tekkamaki tuna roll from scratch with easy steps and zero effort.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 24 pieces (4 rolls)


Sushi rice

  • 1 ½ cup of sushi rice
  • 1 ½ cup of water
  • 1 ½ tablespoon of sushi vinegar (optional) (Made by mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)

For Tekka maki

  • 4 oz of sashimi gradetuna
  • 2 nori sheets
  • 2 tablespoons of sesame seeds(Toasting them is preferred)

Optional for serving

  • Soy sauce
  • Wasabi


  • Slice your tuna into ½-inch slices.
  • Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
  • Separate each nori sheet into two halves using a pair of scissors. Lay each half on the rolling mat.
  • On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet. Make sure the rice form a thin sheet.
  • Spread the toasted sesame seeds evenly on top.
  • Transfer the slices of tuna on top of the rice.
  • With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
  • Cut your roll into bite-sized pieces. Enjoy.