SUSHI - tuna roll
|Amount per serving
||Calories from Fat
Serving size is for 1 peice of a roll. Does not include Spicy mayo! Also known as tekka maki (tekka means tuna, maki means roll)
***note: fat is not zero, but it's trace, which isn't a whole number.****
last edit by
5/26/2008 12:11:09 PM
mmmmm....nice picture too!
7/12/2006 11:16:45 AM
Sounds Yummy, here is the link to the recipe http://japanesefood.about.com/od/sushiroll/r/tunatekkaroll.htm
I have never looked for sheets of Noir (dried seaweed). What isle do I shop in? What is the difference between sushi rice and regular rice?
Can I used canned tuna? Hope I don't sound too dumb:) But I am stuck in a rut of making the same unhealthy meals and this sounds like a good one. Thanks.
7/13/2006 12:10:01 PM
Nori is sold in Asian stores mostly, but some mainstream supermarkets are starting to jump on the bandwagon. Try the international foods area, near the Mexican stuff, in the biggest market you can get to.
As nori goes, darker color is supposed to indicate higher quality: green is the cheapest, and black the most expensive. I haven't noticed a huge difference in taste.
And, um, canned tuna: you can try. Traditionally it's made with raw sushi-grade fish, but you could have a fusion recipe on your hands! And sushi rice has shorter grains and is sticky, so your roll won't fall apart.
9/6/2006 12:19:38 PM