Best Zuke Maguro Temaki Marinated Tuna Handroll Recipes
TEMAKI SUSHI (HAND ROLL)
Make sushi at home with simple hand rolled sushi called Temaki Sushi. Everyone in the family (or at the party) will have fun rolling the nori sheets around sushi rice and their favorite fillings!
Provided by Namiko Chen
Categories Main Course
Time 10m
Number Of Ingredients 7
Steps:
- If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.
- Right before you start eating, cut the nori in half (restaurant-style) or quarter (home-style; makes 40 taco-style rolls) and keep it in the bag as it becomes stale easily.
- Prepare sushi rice, ingredients, nori sheet (seaweed) at the table.
- Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori. If you're using a ΒΌ sheet of nori, then put the rice and filling in the center and roll up the sides like taco.
- Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of the rice.
- Fold the bottom left corner of nori over and begin rolling into a cone shape.
- Keep rolling until a cone shape is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.
- Serve with pickled ginger, wasabi, and soy sauce as condiments.
Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 17 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ZUKE MAGURO TEMAKI (MARINATED TUNA HANDROLL)
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.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
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