Tuna Maki

Tuna Maki
Photo by CIA/Keith Ferris


  • ½ pound sushi-grade yellowfin or ahi tuna, cut into 3/4-inch strips
  • 1 lemon
  • 1 mandoline, bamboo sushi mat*
  • 4 cups prepared sushi rice
  • 4 (8 1/4- by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise
  • *Available at Asian markets
  • ½ cup sliced pickled ginger (gari)*
  • + 4 more ingredients
    • ¼ cup wasabi paste
    • 2 medium carrots, peeled and julienned using mandoline
    • 1 small daikon radish, peeled and julienned using mandoline
    • Soy sauce for dipping

Fill large bowl with ice water and lemon slices. Place sushi mat on cutting board with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up long edge of sheet with edge of mat nearest you. Lightly moisten hands with lemon water, then gently spread about 3/4 cup rice o...

View full recipe at Epicurious


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