Tuna roll

Tuna roll (Tekka maki)

【Makimono】
The tuna roll (Tekka maki) is a classic thin roll that has long been a staple of Edomae sushi, consisting of lean tuna and wasabi wrapped in nori. While there are various theories regarding the origin of its name, the most widely accepted theory is that it was named because the deep red color of lean tuna resembles heated iron. Another theory suggests that the name originated from gambling dens once known as “tekkaba,” where it was favored as a dish that could be eaten easily without getting one’s hands dirty. This theory shares similarities with the origin of the name “sandwich,” which is said to have developed as a meal that could be eaten between games by the British Earl of Sandwich.

At first glance, it may seem like a simple sushi dish, but precisely because it consists of only a few ingredients—lean tuna, vinegared rice, nori, and wasabi—it is a dish that directly reflects the quality of the ingredients and the skill of the sushi chef. Furthermore, the sushi chef’s technique is evident in both the rolling and slicing of the thin roll. In Edomae sushi, tekka maki is often cut into six pieces to make it easy to eat in a single bite. By arranging the pieces upright with the cut surface facing upward, diners can appreciate the cross-section where the black of the nori, the red of the tuna, and the white of the vinegared rice come together, creating a balance between visual beauty and ease of eating.

While there are now luxurious tuna rolls made with chutoro or otoro, the original tekka maki uses lean tuna. It is a thin roll designed to highlight the robust umami of the tuna and the aroma of the nori, offering an appeal distinct from the rich, sweet flavor of toro-style rolls.

【Related contents】
Nori (Dried laver seaweed)

What is Futomaki?

List of Seaweed roll (Makimono)

(Revision date: July 24, 2026)