tekka maki

Tuna Roll

Finally, finally, FINALLY I have gotten around to using raw fish in my sushi! I know, I know, it’s been over a year, but can you believe I used to not eat raw fish? Yeah I know blasphemy, right? (It’s not my fault… I didn’t grow up eating fish because my mom is allergic!) Well don’t worry, I have seen the light! Hehe. I now love sushi that uses sashimi… and Son of course is completely addicted. Soooo good!

This is the easiest of all sushi rolls… all you have to do is slice up the raw fish and roll it! Definitely worth it and not a roll to ignore though… it’s so good! Sashimi-grade fish can be bought at most Japanese supermarkets. Just make sure you keep it well refrigerated and use within a day of the sell-by date… the longer it sits, the more likely it can grow dangerous bacteria, so be very careful with it! We are lucky enough to have a neighbor who goes fishing on a somewhat regular basis and can vacuum pack the fish immediately after it has been caught, cleaned, and filleted! A shout out to him (although I doubt he reads Sushi Day!)… thanks so much for the fish! (This is beginning to sound like Hitchhiker’s Guide to the Galaxy… 😛 )

Yay for the holidays! I’m excited for the upcoming week… well, sorta. I’m excited for Christmas, but as for the rest of the week, it’s gonna be bleh. Why, you ask? I. Have. Jury. Duty. Waaahh! Luckilly when I called in I found out that I don’t have to go in Monday (which was supposed to be my start date), but I still will be on call for the rest of the week. Poo. This is my first time, and I’m really really hoping I can get out of it and not have to serve until the next time my name comes up. Here’s hoping!

Happy holidays to everyone! For those of you who are travelling, have a safe trip!

tekka maki

  • 3 sheets nori
  • 1.5 cups sumeshi
  • 1 small sashimi-grade tuna fillet
Cooking Directions
  1. Cook sushi rice.
  2. Cut each sheet of nori in half.
  3. Using a sharp knife, slice the tuna into 1/8 – 1/4 inch thick slices against the grain of the fillet.
  4. Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
  5. Roll the sushi, using several slices of tuna as your filling and using only a half sheet of nori and 1/4 cup sumeshi for each roll.

13 thoughts on “Tuna Roll”

  1. Toni -

    RAW FISH IS THE BEST! I enjoy cooked sushi, but prefer raw or straight-up sashimi the most.

    If I could, I’d buy a sushi grade steak of tuna or salmon, and just eat it. Yes, I really would. I’m odd!

  2. Karianne -

    Just wanted to stop by and say happy holidays to you, Allison. I am so happy to have found you and your wonderful Sushi Day. You keep on inspiring me!
    And congratulations on your first RAW fish sushi roll!

    Lots of xmas hugs from snowy Norway. 🙂

  3. Robert-Gilles Martineau -

    Dear Allison!
    Welcome to the crowd! LOL!
    It will e easier fro me to tempt youinto my blog from now on!
    By the way, have you ever heard of SushiErasers?
    Have a look! LOL again!
    A Happy New Year to you, Son and all your dear ones!

  4. Yvo -

    Haha, can you believe I used to not like raw tuna? At. all! Delicious looking as always! Happy holidays to you & yours!

    PS As long as you’re not saying “SO LONG, and thanks for all the fish…” ;p Ah, a reference to THHGTTG… our friendship is meant to be! 🙂

  5. Allison -

    Karianne – Thanks so much! You are such a sweetheart. 🙂 Happy holidays to you from sunny California! ( I wish we could get some snow too! Can you believe Son has never seen snow?)
    Robert-Gilles – 🙂 Thanks! No I haven’t heard of them! Sounds intriguing!
    Yvo – Hehe yeah… the first time I had raw tuna I didn’t like it either! So I understand 🙂 Happy holidays to you too! And definitely not “SO LONG and thanks for all the fish”… Sushi Day will hopefully be around for years to come! 😀

  6. Jessie -

    Ummm, that is so cool that you like that series of books and sushi!! I just bought a sushi knife from a friend who works for Cutco. Mmm, I love making and eating sushi!

  7. Vane -

    I’m glad for you. Unlike me, I got sick after trying raw fish for the first time. I don’t what it was, all I know is that I can never look at sushi in the face the way I used to 🙁

  8. Allison -

    molly – You’re welcome. 🙂

    Jessie – Thanks! 🙂

    Vane – I’m so sorry to hear that! 🙁 Maybe you can try again somewhere with a really good reputation? You could have just gotten some bad fish… hopefully you aren’t allergic like my mom!

  9. Dominick -

    Thank you very much for the recipes…
    I live in a small town so sushi-grade fish is hard to come by. Is there a way for me to make sushi-grade fish out of ordinary fish? I heard about flash freazing or flash boiling, but I need better advice than what my neighbour can give me…
    Thank you for your time.

  10. Allison -

    Hi Dominick! No you cannot make sushi-grade fish out of ordinary fish. Sushi-grade fish is fresher than normal fish, so bacteria doesn’t have as much time to grow. I believe most sushi-grade fish is flash frozen anyways out on the boat when it is caught, and I’ve heard that there are online retailers who sell sushi-grade fish that is flash frozen and then you defrost it (I would assume they give you directions for this) when you receive it.

    I hope that helps!