Bamboo Sushi Mat (Makisu) - Essential for shaping sushi rolls and ensuring they maintain their form.
Silicone Non-Stick Spatula - Useful for flipping, spreading rice, or removing the bamboo mat without damaging it.
Plastic Sushi Rice Bowl (Hangiri) - Ideal for mixing sushi rice and draining excess water to achieve the right texture.
Sushi Knife (Shaririki Set with a Hollow Blade) - Essential for cutting sushi rolls cleanly without sticking.
Japanese Rice Paddle (Sushi Ryote) - A flat, rectangular paddle used to evenly spread rice on the nori sheet before rolling.
Nori Sheets - Seaweed sheets specifically designed for making sushi rolls like Tuna Maki.
Silicone Food Scrap Bag - Useful for collecting and disposing of any extra pieces or trimmings without littering the workspace.
Digital Sushi Rice Cooker with Steamer (Sushi-Roku) - Easy to use, these cookers can prepare sushi rice perfectly and are efficient in a kitchen setting.
Sushi Rolling Gloves - Protect your hands while rolling the maki sushi and making it easier to handle the bamboo mat.
Microplane Grater (Japanese) - A must-have for grating ginger, a key component of Tuna Maki's flavor profile.
Cutting Board with Measuring Guide - Specifically designed for sushi making to help portion the rice and ingredients precisely.
1/2 lemon, thinly sliced crosswise
4 (8 1/4- by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise
4 cups prepared sushi rice
1/4 cup wasabi paste
1/2 pound sushi-grade yellowfin or ahi tuna, cut into 3/4-inch strips
1/2 cup sliced pickled ginger (gari)*
1 small daikon radish, peeled and julienned using mandoline
2 medium carrots, peeled and julienned using mandoline
Soy sauce for dipping
*Available at Asian markets
mandoline, bamboo sushi mat*
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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