Name: Tekka Maki (Tuna Sushi Roll)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 ½ cups uncooked sushi rice (short- or medium-grain); 2 cups water; 3 tablespoons unseasoned rice vinegar; 1 tablespoon sugar; 1 teaspoon salt; ½ pound sushi-grade ahi tuna; ¼ cup water (for dipping hands); 2 teaspoons unseasoned rice vinegar (for dipping hands); 5 sheets nori seaweed; To serve: Soy sauce, Wasabi, Pickled ginger

Jump to Recipe·Leave a Review

Tekka maki, or tuna sushi roll, is one of my favorite Japanese dishes to make at home. It’s made with sushi-grade tuna, perfectly seasoned sushi rice, and crisp nori seaweed sheets. I love how this simple recipe delivers such clean, fresh flavors and looks so elegant on the plate. Whether I prepare it for lunch, dinner, or a sushi night with friends, it always feels like something special from a restaurant—yet it’s ready in just 30 minutes. Tekka Maki (Tuna Sushi Roll)

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and incredibly satisfying. I don’t need any fancy tools—just fresh ingredients and a little rolling technique. It’s much more affordable than restaurant sushi, and I enjoy how interactive and fun it is to make. Whether I’m cooking for myself or entertaining guests, tekka maki always impresses.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 ½ cups uncooked sushi rice (short-grain or medium-grain)
2 cups water
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
½ pound sushi- or sashimi-grade ahi tuna
¼ cup water (for dipping hands)
2 teaspoons unseasoned rice vinegar (for dipping hands)
5 sheets nori seaweed

To serve:

Soy sauce
Wasabi
Pickled ginger

Directions

Cook the rice. I rinse the sushi rice 4–5 times until the water runs clear. Then I cook it in a rice cooker with 2 cups of water, or I simmer it on the stove for about 18–20 minutes until tender.
Season the rice. While the rice cooks, I mix 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Once the rice is cooked, I pour this mixture over it and gently toss to coat.
Prepare the tuna. I slice the sushi-grade tuna lengthwise into thin strips, about ½ inch thick.
Make dipping water. I mix ¼ cup water with 2 teaspoons rice vinegar in a small bowl. I dip my hands in this to keep the rice from sticking.
Prepare the nori. I cut each nori sheet in half and place one half on a bamboo sushi mat, rough side up.
Add the rice. I wet my hands and spread about ½ cup (around 90 grams) of seasoned sushi rice evenly across the nori, leaving a ½-inch border at the top.
Add the tuna. I place a strip of tuna in the center of the rice. If the piece is too short, I add another to fill the length of the roll.
Roll the sushi. Holding the tuna gently in place, I lift the edge of the bamboo mat and roll it over the filling. I apply gentle pressure to tighten and shape the roll, then pull the mat forward to complete the roll.
Cut and serve. I wet a sharp knife and slice the roll in half, then into thirds, to make 6 equal pieces. I serve the pieces immediately with soy sauce, wasabi, and pickled ginger.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 20 minutes to cook, for a total time of 30 minutes.

Variations

I like experimenting with different fillings and flavors when making tekka maki:

Canned tuna: A quick substitute if I don’t have sushi-grade tuna.
Other seafood: Salmon, yellowtail, or cooked shrimp also taste great.
Vegetarian rolls: Avocado, cucumber, or mushrooms make a fresh meat-free version.
Spicy tuna rolls: I add a bit of Sriracha mayo for some heat.
Crispy texture: Sprinkling in tempura flakes adds a nice crunch.

Storage/Reheating

I wrap leftover rolls tightly in plastic wrap and refrigerate them. Sushi with raw fish should be eaten within 1–2 days. I never leave tekka maki at room temperature for more than 2 hours. Since it’s made with raw fish, it’s best served cold and not reheated.

FAQs

How can I make sure the tuna is sushi-grade?

I only buy tuna labeled as “sushi-grade” or “sashimi-grade” from a trusted fish market or Japanese grocery store. This ensures it’s safe to eat raw.

Can I make the rice ahead of time?

Yes, I sometimes make the sushi rice a few hours in advance and keep it covered at room temperature. I never refrigerate it before rolling, as that makes it too firm.

Why does my sushi roll fall apart?

When I roll, I apply just enough pressure to hold everything together but not so much that I crush the rice. Also, I avoid overfilling the roll.

Can I use brown rice instead?

I can, but it won’t have the same sticky texture as white sushi rice. The roll will be a little looser, though it adds a nutty flavor.

What’s the difference between tekka maki and kappa maki?

Tekka maki is filled with raw tuna, while kappa maki is made with cucumber. Both are simple hosomaki rolls wrapped in nori.

Conclusion

I love how easy and elegant tekka maki is to make at home. With just a few high-quality ingredients and a bit of rolling practice, I can enjoy fresh, restaurant-style sushi anytime. It’s clean, flavorful, and endlessly versatile—perfect for sharing or savoring solo.